Chateaubriand

Not only does it have a beautiful name, but the cut of meat is itself mouth-watering. We are, of course, talking about Chateaubriand. This beautiful, tender beef steak is one of The Uptown Meat Club's specialties. The weight of a Chateaubriand varies between 250 and 500 grams. An ideal amount to share!

A tender piece of meat with less fat

The Chateaubriand is the thick end of a tenderloin, also known as the head of the tenderloin. The tenderloin is a long muscle in the back of the cow and lies just below the thick loin. The tournedos is cut from the middle part of the tenderloin

Chateaubriand: elegant and buttery tender piece of beef

The Chateaubriand is known for its tenderness and not so much for its pronounced taste. This has everything to do with the location of the tenderloin. The muscles in this part are not used intensively by the cow. Unlike, for example, the cheeks or the picanha (the tail piece), the tenderloin is not a working muscle. This ensures that the tenderloin is nice and tender and you don't have to chew this piece of meat too much. In addition, Chateaubriand contains virtually no fat or marbling because the muscle does little work.

Origin of the name

It certainly does not come out of the blue that the name of the meat has a French flair. The name ‘Chateaubriand’ comes from the French writer and politician François René de Chateaubriand (1768-1848). According to the gourmet Larousse, the world's most famous culinary reference book, his personal chef Montmireil was the very first to prepare the tender cut of meat. We bet that the chef created the ‘beef grill à la Chateaubriand’ to impress François, the French ambassador to England at the time.

Matching seasonings

In the traditional French way, Chateaubriand is served with red wine sauce. The Chateaubriand also makes a good pair with pepper sauce or raisin port sauce. In the meat restaurant of The Uptown Meat Club we serve the Chateaubriand with chimichurri, béarnaise or pepper sauce on the side.