a thick beef fillet cut from the center of the tenderloin, usually grilled and served with a sauce
Chateaubriand,
Vicomte François René de 1768-1848; Fr. statesman & man of letters
See chateaubriand in American Heritage Dictionary 4
also cha·teau·bri·and(shă-tōˌbrē-äɴˈ)
noun
A double-thick, tender center cut of beef tenderloin, sometimes stuffed with seasonings before grilling.
(shä-tōˌbrē-äɴˈ, shă-), Vicomte François René de 1768-1848.
French political leader, diplomat, and writer considered a forerunner of romanticism. His works include Atala (1801), The Genius of Christianity (1802), and Memoirs from beyond the Tomb, published posthumously.