Chateaubriand is named after the French author
François-René de Chateaubriand. There are several stories about what the original dish was. With
French origins, the
Larousse Gastronomique indicates that the dish
Chateaubriand was created in 1822 by Montmireil, the personal chef of the Vicomte François-René de Chateaubriand who was at that time ambassador of France in the United Kingdom. Montmireil also created what was originally called
pudding a la Chateaubriand but would eventually be called simply
pudding diplomate. An alternative spelling of the Vicomte's surname is
Châteaubriant, which term the ''Dictionnaire de l'Académie des Gastronomes'' gives as the source of the beef-cattle bred at the town of
Châteaubriant, in
Loire-Atlantique, France. Originally the term itself was applied to the manner of preparation of the meat; however, by the 1870s at its introduction to the English, the term was transferred to the steak or cut of meat itself. Steak originally called
filet de bœuf was now served as Chateaubriand. Montmireil originally roasted the Chateaubriand between two lesser cuts of meat. This technique enhanced both flavor and juiciness of the steak.
Classic preparations Delmonico's , also called the Chateaubriand 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.
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. 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 and broiled over a slow but steady fire for 16 minutes for exceptionally rare, 18 minutes for medium, and 20 minutes for well done. The finished steak is served with
maître d'hôtel butter or gravy.
Escoffier French chef
Georges Auguste Escoffier gave names to different steak cuts.
Tournedos was the name given for the kernels of the fillet, cut into rounds. Escoffier states: Chateaubriands are obtained from the centre of the trimmed fillet of beef, cut two or three times the thickness of an ordinary fillet steak. However, when it is to be cooked by grilling the Chateaubriand should not be more than in weight as, if larger than this, the outside tends to become too dry and hard before the inside is properly cooked. In modern practice though, Chateaubriands are served with any of the sauces and garnishes suitable for Tournedos and fillet steaks. While he gives the name to the cut of meat, Escoffier mentions the Vicomte
François-René de Chateaubriand only as being the inventor of the sauce named after him. However, the Auguste Escoffier School of the Culinary Arts states: Chateaubriand is actually a recipe which is usually grilled or broiled and served with Bearnaise and chateau potatoes, which are trimmed into olive shapes and sauteed in butter. It is normally cut from the center part of the tenderloin big enough for two people.
Planked preparation and presentation In the February edition of the periodical
Good Housekeeping published in 1917, in the article "The Plank versus the Platter" by Katherine Campion, the author states, "Until very recently, a Beefsteak Chateaubriand was always cooked and served on an oaken plank. But now the custom of broiling the steak and serving it from a silver platter has replaced the plank". The publication credits Vicomte François-René de Chateaubriand for originating the cooking method for his meats and game which were served with rich sauces and garnishes. Oak planks add a substantial amount of flavor to the meat and are practical for both hotel and home cooking. Planks were sold both plain and with silver tray stands for presentation. Some well constructed planks had carved grooves for the juices to channel into a shallow well. The author's instructions for preparation suggest thickly cut tenderloin, porterhouse, or rump steak. The meat is skewered into shape and broiled on one side. ==Modern preparations==