Chateaubriand beef

Chateaubriand (sometimes called steak chateaubriand ) is a dish that traditionally consists of a large central sirloin fillet grilled between two smaller pieces of meat that are discarded after cooking.

While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific center cut of the fillet Chateaubriand. In 19th century gastronomy, the steak for Chateaubriand could be cut from the sirloin, and served with a reduced sauce called Chateaubriand sauce or similar, made with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon and lemon juice.

It is also traditionally served with mushrooms.