Chateaubriand
(ʃætəʊbriːɑ̃ː)
The name of Fran{cced}ois René, Vicomte de Chateaubriand (1768–1848), French writer and statesman, used attrib. or absol. of a thick fillet beef steak, grilled and garnished with herbs, etc. So à la Chateaubriand.
| 1877 E. S. Dallas Kettner's Bk. Table 6 The steak which had formerly been served..under the name of filet de bœuf was now always announced as a Châteaubriand. 1885 ‘Major L...’ Pytchley Bk. of Refined Cookery vi. 176 Fillet of Beef à la Chateaubriand. 1895 G. A. Sala Thorough Good Cook vi. 302 Chateaubriand Steak. Cut the fillet of beef one and a half to two inches thick. 1932 L. Golding Magnolia St. ii. v. 345 He ordered..pigeons, and two small châteaubriands. 1959 R. Postgate Good Food Guide 146 On the first floor there is a Châteaubriand Grill, where porterhouse, carpet-bag and châteaubriand steaks are offered. |