Chateaubriand (dish)

The steak is a thick cut from the center of the filet, created for and named after Viscount François-René Chateaubriand, (1768-1848), by his personal chef. The cut is usually only offered as a serving for two, as there is only enough meat in the center of the average fillet for two portions. A Chateaubriand will be grilled barded, that is cooked with a strip of bacon or lard around it to keep it moist; it will be served medium-rare, never well done, and served with a sauce. However wonderful and tender a Chateaubriand is, it is still a cut from the fillet and so less tasty than other cuts.

While he is best remembered for giving his name to a cut of beef Chateaubriand was originally more famous in France as an author and diplomat; he served under Napoleon I as an ambassador and under King Louis XVIII he served as Secretary of State for two years.