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Cha·teau·bri·andalso cha·teau·bri·and (shă-tō′brē-äN′)
A double-thick, tender center cut of beef tenderloin, sometimes stuffed with seasonings before grilling.
[After Vicomte François René de Chateaubriand.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
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.
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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|Noun||1.||Chateaubriand - 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|
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