Châteaubriand
(Châteaubriand steak)
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.
Pairing tips
Pomerol
Pomerol is a small wine region in Bordeaux that produces distinguished and highly sought-after red wines. There are several allowed grape varieties, but Merlot ... Read more
Pauillac
Pauillac is a French appellation located in the Médoc wine region of Bordeaux. The area is renowned for great-quality red wines that are primarily based ... Read more
Haut-Médoc
Haut-Médoc is a French appellation located in the renowned Médoc wine region. Cabernet Sauvignon, Merlot, and Cabernet Franc are the signature grapes ... Read more
Saint-Émilion
Saint-Émilion is one of the most exceptional appellations in Boudreaux. It is located on the right bank in the Libourne wine region of Bordeaux. Although ... Read more
Serve with
Béarnaise
This classic French sauce is traditionally used as a garnish for grilled meat or fish dishes. Light yellow in color, smooth and creamy in texture, it consists of egg yolks,... Read more
Sauce au vin rouge
Sauce au vin rouge, which translates to "red wine sauce" in English, is a classic French sauce frequently used to complement various dishes, especially red meat dishes ... Read more
Châteaubriand Authentic recipe
This recipe was published by the legendary French chef Auguste Escoffier in his book "Le Guide Culinaire", which is still used as the reference point for classic French dishes. Interestingly enough, Escoffier brought his recipes for chateaubriand steak, chateaubriand sauce and béarnaise sauce separately, letting the reader decide for oneself which sauce to use. Escoffier does not suggest protecting the steak from heat with other pieces of meat which are to be discarded, but insists in ... Read more
WHERE TO EAT The best Châteaubriand in the world (according to food experts)
