Chateaubriand steak
Chateaubriand steak is a recipe of a particular thick cut from the tenderloin
Beef tenderloin
A beef tenderloin, known as an eye fillet in New Zealand and Australia, filet in France and Germany and fillet in the United Kingdom, is cut from the loin of beef. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae,...

, which, according to Larousse Gastronomique
Larousse Gastronomique
Larousse Gastronomique is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques...

, was created by personal chef, Montmireil, for François-René de Chateaubriand
François-René de Chateaubriand
François-René, vicomte de Chateaubriand was a French writer, politician, diplomat and historian. He is considered the founder of Romanticism in French literature.-Early life and exile:...

, the author and diplomat who served Napoleon as an ambassador and Louis XVIII
Louis XVIII of France
Louis XVIII , known as "the Unavoidable", was King of France and of Navarre from 1814 to 1824, omitting the Hundred Days in 1815...

 as Secretary of State for two years. When prepared properly, it can be among the most flavoursome and tender cuts.

At the time of the Vicomte, the steak was cut from the more flavourful but less tender sirloin and served with a reduced
Reduction (cooking)
In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by boiling....

In cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted...

 made from white wine and shallot
The shallot is the botanical variety of Allium cepa to which the multiplier onion also belongs. It was formerly classified as the species A. ascalonicum, a name now considered a synonym of the correct name...

s moistened with demi-glaze and mixed with butter
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...

, tarragon
Tarragon or dragon's-wort is a perennial herb in the family Asteraceae related to wormwood. Corresponding to its species name, a common term for the plant is "dragon herb". It is native to a wide area of the Northern Hemisphere from easternmost Europe across central and eastern Asia to India,...

, and lemon juice
Lemon juice
The lemon fruit, from a citrus plant, provides a useful liquid when squeezed. Lemon juice, either in natural strength or concentrated, is sold as a bottled product, usually with the addition of preservatives and a small amount of lemon oil.-Uses:...

. An alternative spelling of the statesman-author's name is "Châteaubriant", and some maintain that the term refers to the quality of the cattle bred around the town of Châteaubriant
-Coat of arms:Two coats of arms are attributed :*First Pale: Blue, three gold fleurs de lys, Pales split in two by a shortened staff with a red hache....

 in the Loire-Atlantique
Loire-Atlantique is a department on the west coast of France named after the Loire River and the Atlantic Ocean.-History:...

, France.

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