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A Brief History of Chateaubriand Beef

A Brief History of Chateaubriand Beef

Chateaubriand is a classic French dish that is widely considered one of the most luxurious cuts of beef. It is a thick steak cut from the center of a beef tenderloin, and is typically served with a rich sauce and various side dishes. The dish is named after François-René de Chateaubriand, a French writer, politician, and diplomat who lived in the 18th and 19th centuries. In this article, we will explore the history of Chateaubriand and how it became one of the most iconic dishes in French cuisine.

The origins of Chateaubriand beef 

The story of Chateaubriand begins with the man it is named after, François-René de Chateaubriand. Chateaubriand was born in Saint-Malo, France in 1768. He grew up in a noble family and received a classical education, studying literature and philosophy. He is best known for his writings, which include novels, essays, and memoirs. His most famous work is "Mémoires d'outre-tombe," a monumental autobiography that he worked on for much of his life.

While Chateaubriand was renowned for his literary accomplishments, he also had a taste for fine food and drink. He was known to be a gourmand and enjoyed hosting elaborate dinners with his friends and acquaintances. It is said that he was the first to order a steak cut from the center of a beef tenderloin, which would later become known as Chateaubriand.

The story goes that Chateaubriand was dining at a Parisian restaurant when he requested a tenderloin steak. The chef, not wanting to disappoint his esteemed guest, cut a thick steak from the center of the tenderloin and grilled it to perfection. Chateaubriand was so impressed with the dish that he asked the chef to name it after him, and thus the Chateaubriand was born.

The classic preparation of Chateaubriand beef 

The dish quickly became popular in France, and it wasn't long before it was being served in fine restaurants throughout the country. The classic preparation involves seasoning the steak with salt and pepper and grilling it over high heat. It is then served with a rich sauce, such as Béarnaise or bordelaise, and accompanied by various side dishes, such as roasted potatoes, grilled vegetables, or a crisp salad.

Over the years, Chateaubriand has remained a staple of French cuisine and has even spread to other parts of the world. The dish has been featured on the menus of some of the world's most prestigious restaurants, and has been enjoyed by everyone from royalty to celebrities to everyday foodies.

How Chateaubriand beef became popular in the United States

In the 1950s and 1960s, there was a growing interest in French cuisine and fine dining in the United States. This was in part due to the influence of French chefs like Julia Child, who introduced Americans to classic French dishes and cooking techniques through her cookbook "Mastering the Art of French Cooking" and her popular television show "The French Chef."

As interest in French cuisine grew, so did the popularity of Chateaubriand beef. The dish was featured on the menus of some of the most prestigious restaurants in the country, and was often served as a special occasion or celebratory meal. It was also a popular choice for dinner parties and entertaining at home.

Order your Chateaubriand beef from Grumpy Butcher

You can enjoy Chateaubriand beef of the finest cut from Grumpy Butcher. This delectable dish is fully cooked sous vide roast beef tenderloin and is served in some of the finest restaurants in New York and Miami. You can easily prepare this dish at home in just under fifteen minutes.