Meat
Chateaubriand
Chateaubriand is not a separate muscle but a thick centre-cut roast from the beef fillet/tenderloin—classically for two, trimmed of chain and silverskin, roasted or pan-roasted and served with Chateaubriand sauce (a reduced white-wine and butter sauce in the classical repertoire) or modern red-wine jus. Some steakhouses use the name for any large centre fillet roast. It is prized as the most luxurious way to share fillet: even thickness, pure tenderness, and sauced presentation. Sear all sides, finish in the oven to rare/medium-rare, rest, and slice into thick medallions. Because the cut is lean, basting butter and accurate timing matter more than on rib roast.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.9 g
- Saturated Fat 5.7 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.1 g
- Polyunsaturated Fat 1.1 g
- Cholesterol 71 mg
- Sodium 59.5 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.9 g
- Water 62.7 g
- Energy 191 kcal
- Water 62.7 g
- Protein 20.9 g
- Fat 11.9 g
- Saturated Fat 5.7 g
- Monounsaturated Fat 5.1 g
- Polyunsaturated Fat 1.1 g
- Omega-3 0.17 g
- Trans Fat 0.2 g
- Vitamins 38 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.8 mg
- Vitamin B5 — Pantothenic Acid 0.63 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 367 mg
- Major Minerals 365 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 71 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.8 · vitamin-b5-pantothenic-acid: 0.63 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Chateaubriand of Beef: composition reflects this culinary part relative to the whole ingredient.
History
Culinary lore links the dish name to Vicomte de Chateaubriand’s cook and a centre fillet roast for two.
Classical French manuals fixed Chateaubriand as a tenderloin roast with its named sauce.
International hotel menus kept Chateaubriand as a tableside luxury for couples.