Chateaubriand

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Cha·teau·bri·and

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

[After Vicomte François René de Chateaubriand.]

Chateaubriand

(French ʃɑtobrijɑ̃)
n
1. (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.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.Chateaubriand - French statesman and writerChateaubriand - French statesman and writer; considered a precursor of the romantic movement in France (1768-1848)
2.Chateaubriand - a very thick center cut of beef tenderloin
filet, fillet - a boneless steak cut from the tenderloin of beef
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