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A thick tenderloin of beef, typically served with Béarnaise sauce.
- ‘Here we're not talking chateaubriand and Kobe steaks, but briskets of beef and hot pastrami sandwiches the size of combat boots.’
- ‘‘The innkeeper recommended the chateaubriand very highly,’ he said.’
- ‘We ate Chateaubriand on our wedding night in a very posh restaurant.’
- ‘Interviewing him can be like approaching a hungry bear with a slab of chateaubriand in your pocket: you should expect to get bitten.’
- ‘Then, under a starry sky, we ate chateaubriand at a candlelit table on the lakeside veranda of the hotel, hoping the night would never end.’
- ‘I started with a warm duck and pate salad and followed that with chateaubriand, which was absolutely melt-in-the-mouth.’
- ‘At the restaurant, you're likely to share chateaubriand and a beer with a 70-year-old farmer.’
- ‘Dinner was perfection too, by candlelight - chateaubriand for two, with roasted baby carrots and new potatoes, a bottle of Merlot, brought in from France by Zach's dad on his last trip.’
Late 19th century: named after François-René, Vicomte de Chateaubriand (see Chateaubriand, François-René), whose chef is said to have created the dish.
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