Origin of chateaubriandafter Chateaubriand a thick beef fillet cut from the center of the tenderloin, usually grilled and served with a sauce
1768-1848; Fr. statesman & man of letters
A double-thick, tender center cut of beef tenderloin, sometimes stuffed with seasonings before grilling.
Origin of ChateaubriandAfter Vicomte François René de Chateaubriand.
(countable and uncountable, plural chateaubriands)