Chateaubriand (meat)
Chateaubriand or double sirloin steak is a double steak from the head or center of the beef fillets . It is cut four inches thick and weighs around 400 to 600 grams. The name goes back to the French writer and politician François-René de Chateaubriand (1768-1848), the orthographic variant Châteaubriant refers to the name of the town of Châteaubriant in the Loire-Atlantique department , home to the second largest national beef market and a well-known cattle market. The Chateaubriand, which is sufficient for two people, is served classically medium rare (slightly cooked) to roasted pink , and with herb butter and cress or bearnaise sauce as well as a vegetable platter and fried potatoes .
According to Larousse Gastronomique , this dish was invented by Chateaubriand's personal chef while the writer was living in London . However, this is probably a legend . The steak à la Chateaubriand was not found in France or England before 1850 . There is evidence that this set was only developed in a Parisian restaurant after Chateaubriand's death .
The Chateaubriand sauce is not made with beef or stock, but with veal stock.
Web links
Individual evidence
- ↑ bettybossi.ch
- ↑ Dictionnaire de l'Académie des Gastronomes, Ed. Prism, Paris, 1962.
- ↑ Petra Foede, How Bismarck came up with the herring. Culinary Legends, Verlag Kein & Aber, Zurich 2009, pp. 34–36
- ↑ https://www.falstaff.de/rd/r/chateaubriand-sauce/