[DOC] [TLE] What is Chateau Briand? Is it a cut or a recipe? How do I make it ... [PAR] I know it has something to do with a beef tenderloin.... do I cut the ends off and 
the top and bottom, using only the middle peice?? I had it once at a wedding it... [DOC] [TLE] Traditional Chateaubriand Recipe Requires Head Filet Or Stub ... [PAR] Oct 1, 1987 ... Both are recipe names. ... A real Chateaubriand steak is a thick cut from the 
center section of the ... and served with ``chateau sauce`` made of white wine, 
tarragon and four ... most usually served with Chateaubriand today is sauce 
Bearnaise. ... Preparing a Chateaubriand in the classic manner is not all that... [DOC] [TLE] Chateaubriand | Define Chateaubriand at Dictionary.com [PAR] (lowercase) a thick slice of tenderloin, broiled and served with potatoes and a 
sauce, often a barnaise sauce. ... But it was not in mere naturalism that 
chateaubriand was to find his most fertile and most successful theme. ... "grilled 
beef steak, garnished with herbs," 1877, named, for some reason, for French 
writer Franois... [DOC] [TLE] Chteaubriand for Two w/Sauce Barnaise Recipe ... [PAR] Chteaubriand is a dish named for 19th-century French statesman and author 
Franois Chteaubriand. It consists of a piece of beef cut from the center of the 
tenderloin that's large enough ... Serve with Sauce Barnaise. .... No thanks, not 
today. [DOC] [TLE] Behind the French Menu: Chateaubriand Steak and Chateaubriand ... [PAR] Jul 6, 2012 ... The tenderloin/fillet is the same cut used for a Tournedos Rossini, which is half ... 
Without barding a thick steak like a Chateaubriand, which has no exterior ... A 
Chateaubriand, in France, will always be served with a sauce; a traditional red 
wine sauce may be offered, or a Barnaise sauce, or another sauce. [DOC] [TLE] Chateaubriand with Bearnaise Butter - The On-Line Cookbook [PAR] Description: A succulent, thick cut of beef (tenderloin) that is large enough to ... to 
popular belief, Chateaubriand is actually a recipe, not a cut of beef. This method 
of preparation is said to be named for the 19th-century French statesmen and ... 
and served with a Bearnaise Sauce and chateau potatoes (potatoes trimmed into
... [DOC] [TLE] Free Flashcards about FOOD & DRINK - StudyStack [PAR] SERVED WITH BEARNAISE SAUCE, THIS THICK CUT OF BEEF IS NAMED 
FOR A FRENCH STATESMAN, NOT A FRENCH CASTLE, CHATEAUBRIAND. [DOC] [TLE] (REQ) Chateau Briand - Google Groups [PAR] Feb 15, 1996 ... that served a meal for two that was titled "Chateau Briand". ... Chateaubriand 
actually refers to the cut of beef rather than the way ... usually cut thick enough for 
a double or triple portion (that's why ... or Bearnaise sauce or Colbert sauce or 
Maitre d'hotel butter. ... French statesman and author, Francois C.. [DOC] [TLE] The Masticator: Word of the day: Chateaubriand [PAR] Jan 7, 2007 ... Chateaubriand is not just a man, a Romantic novelist, explorer, ... Montmireil, the 
personal chef of the famous French Orientalist, ... At the time the steak was cut 
from the sirloin and served with a reduced sauce ... said to be named for the 19th-
century French statesman and author, Franois Chteaubriand. [DOC] [TLE] Culinary Dictionary - B, Food Dictionary, Whats Cooking America [PAR] In French, the word baba meaning, falling over or dizzy. These are small cakes 
... The most desirable bacon is cut from the breast of the hog. It is cured with ... 
The sauce is made up of anchovy fillets, olive oil, garlic, cream, butter, and 
vinegar. ... Its leavening is only activated by heat, not moisture (such as baking 
powder). [DOC] [TLE] The Morning News from Wilmington, Delaware  Page 110 [PAR] Nov 26, 1987 ... There are no dates available for this search. ... A real Chateaubriand steak is a 
thick cut from the center section of the tenderloin; that portion of the country to 
label

Question: Served with bearnaise sauce, this thick cut of beef is named for a French statesman, not a French castle
Answer: Chateaubriand