Chateaubriand (pronounced "sha-toe-bree-AHN") is a small roast made from the center section of the beef tenderloin.
The traditional chateaubriand recipe uses an approximately four-inch section of beef tenderloin, which is one of the most tender cuts of beef. Because it is so thick, the chateaubriand must be roasted carefully to ensure it is properly cooked.
Chateaubriand is named for François-René de Chateaubriand, a 19th-century French diplomat.
Classically, the chateaubriand was served with a Chateaubriand Sauce, which was essentially a variant on the Bercy Sauce, but with the addition of lemon juice, tarrgon and possibly mushrooms. Modern chateaubriand is frequently served with Béarnaise Sauce.