Chateaubriand steak

Chateaubriand or double sirloin steak is a double steak from the center of the beef fillets. It is cut four inches thick and weighs about 400 to 600 grams. The name comes from the French writer and politician François -René de Chateaubriand back ( 1768-1848 ).

Which is sufficient for two people Chateaubriand is served medium rare classic (slightly bloody) fried to pink, and béarnaise with herb butter and cress or sauce and a plate of vegetables and fried potatoes.

According to Larousse Gastronomique, this dish was invented by the personal chef Chateaubriand, while the writer lived in London. It is, however, believed to be a legend. The steak à la Chateaubriand is detectable before 1850 either in France or in England. There are indications that this set was not developed until after the death of Chateaubriand in a Parisian restaurant.