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Contrary to popular belief, the word Châteaubriand does not refer only to a cut of beef, but to a method used to grill or roast a thick cut of beef tenderloin. The steak was originally prepared by a chef named Montmireil in 1822 for a French author, diplomat, and statesman Francois René Vicomte de Chateaubriand.
When served in France, Châteaubriand will always be accompanied by a sauce – most often either a traditional red wine sauce or Béarnaise sauce. The steak is usually served with a side of roasted new potatoes or tiny chateau potatoes.
MOST ICONIC Châteaubriand
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Entrecôte is a type of beef steak that's cut from between the ribs, but it's more commonly known as a thin and boneless rib-eye steak. The butchers cut bone-in rib-eyes with the bone on each side, but there are also six leftover boneless steaks from the meat between each bone-in rib-eye, and they're known as the entrecôtes.
Due to the fact that these cuts are thin, it makes them great for quick cooking on the grill or in a pan (high heat), but it's important not to overcook them. The steaks are juicy, tender, and generously marbled. This type of meat cut is popular in France and Europe, and the word entrecôte means between the ribs.
VARIATIONS OF Entrecôte
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In the American, French, German, Brazilian, and Korean systems of primal beef cuts, the tenderloin is a cut from the loin, which is located towards the back of the cow, nestled under the ribs, next to the backbone. It spans two primal cuts: the short loin and the sirloin.
The tenderloin is one of the most tender cuts of beef as it comes from a muscle that doesn't get much exercise. It is also one of the most highly prized and correspondingly expensive cuts of beef, due to its tenderness and flavor. Given the tenderness of this cut, the tenderloin is often cooked quickly over high heat, with methods such as grilling or broiling.
Filet mignon is a premium steak cut from the tenderloin of a cow, a muscle that runs along the spine. The name "filet mignon" is French, meaning "dainty fillet" or "delicate steak," which reflects its reputation as one of the most tender and luxurious cuts of beef.
Known for its exceptional tenderness, filet mignon has a smooth, fine-grained texture and almost buttery consistency. However, it has a relatively mild flavor compared to other cuts like ribeye or strip steak, which are more marbled with fat. This makes filet mignon an ideal candidate for pairing with rich sauces, marinades, or other flavor-enhancing techniques.
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Onglet de bœuf in French butchery refers to the hanger steak, which is a cut from the plate primal of the cow, located near the animal's belly. It is also known as "butcher's steak" because butchers would often reserve it for themselves due to its high quality and limited quantity - there's only one hanger steak per animal.
The hanger steak is known for its strong beefy flavor. It has a coarse texture compared to other steaks, yet when cooked correctly, it can be very tender. The onglet is traditionally associated with French cuisine, but it's also popular in other cuisines.
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Bavette d’aloyau in French butchery refers to a rear part of flank, a cut of beef taken from the abdominal muscles of the cow. The term "bavette" comes from the French word for "bib," which is a reference to the long, flat shape of this cut.
Bavette d’aloyau is known for its strong beef flavor and relatively tough texture, due to the amount of physical activity this muscle area gets. It contains a lot of tough fibers and has little fat marbling, making it less tender than other cuts.
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In French butchery, the faux-filet corresponds to the sirloin steak cut in English-speaking countries. This cut comes from the back of the cow, right behind the ribs - hence its name, which means "false fillet" in French, as it's located near but not exactly where the tenderloin (or "filet" in French) is.
The faux-filet is a well-marbled cut of beef, meaning it has thin streaks of fat running through the meat. This marbling melts during cooking, which contributes to the cut's reputation for tenderness and flavor. Because of this, faux-filet is often cooked quickly at high heat to medium-rare or medium to maintain its tenderness, making it a popular choice for grilling or pan-searing.
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In French butchery, rumsteck corresponds to the rump steak or rump roast, which is a cut of beef from the hindquarter or the back of the cow. This region includes parts of the cow that are often very flavorful and lean. The rumsteck is a popular cut due to its versatility.
It can be used for a variety of dishes including stews, roasts, and steaks. The meat from this area is flavorful and reasonably tender, although it doesn't have as much marbling as cuts like the ribeye or sirloin. In general, rumsteck is a good choice for cooking methods that allow for slower cooking to bring out the flavor and tenderness of the meat, such as braising or slow roasting, although it can also be used for grilling or pan-searing.
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Collier in French butchery refers to the neck cut of beef. This is a tougher, more muscular part of the cow, as it's a region that gets a lot of exercise. Due to this, the neck or collier cut has a deep, rich flavor and is packed with connective tissue that breaks down into gelatin when cooked slowly, which can add body and richness to the dish.
The collier is ideal for slow cooking methods such as stewing or braising. These techniques allow the tough fibers in the meat to break down over time, resulting in a tender and flavorful dish. This cut is often used in dishes like beef stew, soup, or in the preparation of ground beef.
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Tende de tranche in French butchery is a cut of beef that comes from the round primal, specifically the inside round or top round in American butchery. This cut is located at the upper rear leg of the cow. The tende de tranche is a lean cut of beef and is relatively tender compared to the other parts of the round, hence the name "tende" which comes from the French word "tendre" meaning tender.
Given its lean nature, it's best when cooked with moist heat methods like braising or slow cooking to keep it from drying out. However, it can also be cut into thin slices for quick cooking methods like grilling or sautéing, or it can be used to make roast beef.
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