Usually the most expensive beef dish on deluxe menus, chateaubriand is made from center-cut tenderloin that is bound to fattier cuts as it cooks, thus basting in their savory juices. Traditionally it is served with chateaubriand sauce, which is a buttery herbed brown gravy usually containing mushrooms and shallots. Bearnaise sauce is another typical accompaniment.

Restaurants With This Dish

Karl Ratzsch’s



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