French Food and Wines
Chateaubriand
Typical
French
food? Yes, and no ...
For French food and wines Chateaubriand has quite a long history. Once upon a time, Monsieur
François-René de Chateaubriand [1768-1848], a
food enthusiast, coined the name of a cut of tenderloin - the
Chateaubriand steak. Now I have to tell you, I'd never had
this cut of steak until I moved to Paris -- such a tender cut
adorned with the most delicious sauce!
Also known as a filet mignon [small thick piece],
it is a thick cut from the tenderloin.
Most restaurants in Paris where I ordered this
meal prepare it for two people. The Bernaise sauce is made
from white wine and shallots mixed with butter, tarragon, and lemon
juice, which may vary slightly from restaurant to restaurant.

You might have seen the same cut of beef with other names:
- in France: tournedos or filet de
bœuf. (In France, the phrase "filet mignon" exists, but
actually refers to a tender and expensive cut of pork.)
- in England and US: can be called Medallions, or
Tenderloin Steak
- in England, UK and Ireland: can be called
simply Fillet Steak.
So is this typical French food? I guess it depends on your
budget, the same as in any other country. If you'd like to have
one delicious dinner in a restaurant, consider the Chateaubriand, you
won't regret it.
Famous French food : Cooking Chateaubriand

Ingredients for two people:
- 1 pound beef fillet, 5 to 6 inches in
length, cut from the thickest part of the fillet
- 1 tablespoon of vegetable oil
- salt
- freshly ground black pepper
To prepare: place the meat between two
sheets of waxed paper or plastic wrap [Saranwrap or Gladwrap] and hit
with the flat side of a meat hammer, or roll by pressing
heavily with a rolling pin to flatten to about 1-1/2 inches thick.
Season with salt and pepper.
Heat the oil in a heavy frying pan over a medium heat. Place the meat
in the hot pan and cook for 10 to 12 minutes in total, after turning over once.
Is it ready yet? Medium-rare
meat will be slightly soft when pressed, medium will be
springy and well-done
will be firm to the touch.
When done to your liking, remove from heat and
place the steak onto a wooden chopping board. Let it rest 3-4
minutes, then slice in thin diagonal slices. The cooking juices will run
off the steak, so if you'd like, simply strain the juices and serve with the steak. Accompany with sautéed potatoes,
other vegetables of your choice and Bernaise sauce.
Would you like to recommend a great place to eat Chateaubriand in Paris?
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