Châteaubriand

[ shah-toh-bree-ahn; English sha-toh-bree-ahn ]

noun

1. Fran·çois Re·né [f, r, ah, n, -, swa, , r, uh, -, ney], Vicomte de, 1768–1848, French author and statesman.
2. (lowercase) a thick slice of tenderloin, broiled and served with potatoes and a sauce, often a béarnaise sauce.

Chateaubriand

/ ʃɑtobrijɑ̃ /

noun

1. ChateaubriandFrançois René17681848MFrenchWRITING: writerPOLITICS: statesman 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. a thick steak cut from the fillet of beef

Word History and Origins

Origin of Châteaubriand¹

First recorded in 1875–80 Châteaubriand fordef 2

Example Sentences

Danny's Jimmy Nardellos and harissa relish with labneh and mint sounded amazing, and I got a kick out of the notion of going from a Chateaubriand to bologna and canned corned beef.

From Salon

Paris Bar, on Berlin’s Kantstrasse thoroughfare, is an old-school artist hangout, the kind of place where dealers hold court over chateaubriand and some distinguished elder painter commandeers the table you had reserved — which is what happened when Nairy Baghramian and I met there in July.

From New York Times

I should have gone with the chateaubriand, because the beef cheeks, while expectantly tender and enriched with pork belly, came with a reduction that seemed to be equal parts wine and salt.

From Washington Post

“The chef isn’t pleased with the quality,” he told me before rhapsodizing about the chateaubriand, so I bit.

From Washington Post

People were buying a chateaubriand meal for two costing 400 bucks being delivered at home from this high-end restaurant.

From Salon