Chateaubriand cut is a thick cut taken from the thickest center section of the beef tenderloin, generally sized as a portion for two people. It takes its name from the nineteenth-century French writer and statesman François-René de Chateaubriand. Due to its thickness, the interior is meant to remain rare.
Where It's Used
“Cut the center of the tenderloin chateaubriand and bake it in the oven.”