Chateaubriand

Cha·teau·bri·and

also cha·teau·bri·and C0259350 (shă-tō′brē-äN′)n. A double-thick, tender center cut of beef tenderloin, sometimes stuffed with seasonings before grilling.

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[After Vicomte François René de Chateaubriand.]

Chateaubriand

(French ʃɑtobrijɑ̃) n1. (Biography) François René (frɑ̃swa rəne), Vicomte de Chateaubriand. 1768–1848, French writer and statesman: a precursor of the romantic movement in France; his works include Le Génie du Christianisme (1802) and Mémoires d'outre-tombe (1849–50)2. (Cookery) a thick steak cut from the fillet of beef

Châ•teau•bri•and

(ʃæˌtoʊ briˈɑ̃)

n. 1. François René, Vicomte de, 1768–1848, French author and statesman. 2. (often l.c.) a large, thick tenderloin, broiled and served with béarnaise or other sauce.

Thesaurus

Noun	1.	Chateaubriand - French statesman and writer; considered a precursor of the romantic movement in France (1768-1848)Francois Rene Chateaubriand, Vicomte de Chateaubriand
	2.	Chateaubriand - a very thick center cut of beef tenderloinfilet, fillet - a boneless steak cut from the tenderloin of beef

Translations

chateaubriant