page_title: Chateaubriand (dish)
section_title: Delmonico's
hierarchical_section_title: Chateaubriand (dish) / Etymology and origins / Classic preparations / Delmonico's
caption_attribution_description: English: The Chateaubriand cut of beef tenderloin is often confused with preparation of this cut that was introduced in the early 19th century
context_page_description: Chateaubriand is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific center cut of the tenderloin the Chateaubriand.
  In the gastronomy of the 19th century, the steak for Chateaubriand could be cut from the sirloin, and served with a reduced sauce named Chateaubriand sauce or a similar, that was prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. It was also traditionally served with mushrooms.
context_section_description: New York's Delmonico's Restaurant opened in 1827 as a pastry shop by Giovani and Pietro Delmonico but quickly expanded in 1830 to a full French restaurant that was on a par with the restaurants of France. Louis Napoleon visited New York in 1837 and was a regular patron. Among the items on the first menu was "Beef tenderloin with sauce." In 1893, Charles Ranhofer, the former chef at Delmonico's Restaurant, described the exact cut of meat for his preparation method as being the center cuts of the beef tenderloin, found inside the short loin. This center loin is described by Ranhofer as having been given the name Chateaubriand. In this 1893 method, a twenty-ounce (pound and a quarter) tenderloin center is flattened to 3 centimetres (1.2 in) and broiled over a slow but steady fire for 16 minutes for exceptionally rare, 18 minutes for properly done, and 20 minutes for well done. The finished steak is served with maître d'hôtel butter or gravy.
caption: The center cut of a short loin also called the Chateaubriand
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