A thick cut of beef steak from the tenderloin, grilled and typically served with béarnaise sauce or other rich accompaniments.
Named after François-René de Chateaubriand, a famous 18th-century French writer and diplomat, though the exact connection is disputed—whether he popularized it or merely had it named in his honor remains historically unclear.
French cuisine has a delightful habit of naming dishes after famous people, but with Chateaubriand, nobody agrees if the writer actually ate it or if someone just slapped a fancy name on a fancy steak—it's possibly the most famous beef cut named after someone who may never have eaten it!
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