Chateaubriand (pronounced shaa-tow-bree-aand) refers to a larger cut of meat that is the most center part of a beef tenderloin. Meant to serve at least two people, it has a high price tag because the ...

Celebrate special moments with this elegant chateaubriand recipe. Image credit: Spier For beef fillet lovers, this chateaubriand recipe is the height of indulgence. The most tender, decadent centre ...

When I think of Nevada, I think of Las Vegas — which means rich taste and flavor! A chateaubriand encompasses all of that. The center cut of the most expensive type of beef roasted and sliced ...

Place 8 cups of the broth in a saucepan over medium heat and reduce to about 2 cups. Reduce the red wine to about 1 cup in a separate saucepan. Heat 1/4 cup oil in a large pan, then add the bacon and ...

1. Preheat oven to 350 Degrees F. 2. In a large ovenproof sauté pan, heat the vegetable oil until very hot. Add the seasoned beef tenderloin and sear until brown on all sides (about 6-8 minutes total) ...

When you have a whole beef fillet there’s nothing better than to trim it until you have a perfect chateaubriand cut and then cook it the proper French way. Here’s a video demonstrating how to cut a ...

1. Preheat the oven to 200°C and rub the steak with olive oil. Season generously with salt and pepper. Sear the meat: 2. Place pan over high heat and add oil. Once oil is hot, place the meat into the ...

In the old-style dining rooms and restaurants, the kind which would have a maitre d’hotel and waiters dressed more smartly than some of the guests, Chateaubriand was the kind of dish that would be ...

‘July is the best time of year to eat venison,’ says Andy Waugh, co-founder of London-based Scottish restaurant Mac and Wild. ‘This is the month my family gets most excited about.’ Based on the looks ...

It’s not as common a dish as it used to be, but one of the fanciest - and most expensive - dishes you might ever encounter on a menu is a chateaubriand, usually served “for two.” The fact that it’s ...

Place 8 cups of the broth in a saucepan over medium heat and reduce to about 2 cups. Reduce the red wine to about 1 cup in a separate saucepan. Heat 1/4 cup oil in a large pan, then add the bacon and ...