Image of cow with beef cuts, showing the location of achateaubriand in green with an example of a whole chateaubriand,
cooked, inset..
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Châteaubriand along with all the Châteaubriand containing recipes presented on this site, with 0 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Châteaubriand recipes added to this site.
These recipes, all contain Châteaubriand as a major wild food ingredient.
A Châteaubriand is a roast fillet steak from the thick part of the tenderloin; which, according to Larousse Gastronomique, was created by his personal chef, Montmireil, for vicomte François-René de Châteaubriand, (1768–1848), the author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State for two years. The cut is generally only avaialble as a serving for two though larger portions are available today.
The Châteaubriand is generally cooked barded. The term can also refer to the Victorian sauce, based on truffles, redcurrant jelly and red wine in a poivrade sauce base that is typically served to accompany roasted chateaubriand.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Châteaubriand recipes added to this site.
These recipes, all contain Châteaubriand as a major wild food ingredient.
A Châteaubriand is a roast fillet steak from the thick part of the tenderloin; which, according to Larousse Gastronomique, was created by his personal chef, Montmireil, for vicomte François-René de Châteaubriand, (1768–1848), the author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State for two years. The cut is generally only avaialble as a serving for two though larger portions are available today.
The Châteaubriand is generally cooked barded. The term can also refer to the Victorian sauce, based on truffles, redcurrant jelly and red wine in a poivrade sauce base that is typically served to accompany roasted chateaubriand.
The alphabetical list of all Châteaubriand recipes on this site follows, (limited to 100 recipes per page). There are 0 recipes in total:
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