Chateaubriand - Defined

Chateaubriand—Is the name given to a style of cooking a tenderloin steak between two others of inferior cuts and then pressing the juice of the two outside ones over the fillet. But some cooks simply take a fillet steak, split, stuff and broil it, serve it with a Maitre D'Hôtel butter mixed with beef glaze, and call that "chateaubriand". History says the first is right.

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Epicurean Cooking Terms
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