cdkitchen > cooking tips & hints > cooking glossary > Definition for: Chateaubriand
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z ::search:: |
Chateaubriand
A thick slice of beef from the heart of the tenderloin, grilled or saut‚ed and simply sauced. Many restaurants claim their chateaubriand to be the head of the tenderloin, cut for two, which is roasted and carved tableside.
Recipe Quick Jump