Chateaubriand

Pan roasted beef Chateaubriand with Arlequin sauce

You can refer to Chateaubriand in two different ways. Firstly, it was Auguste Escoffier who named the specific centre cut of the tenderloin the Chateaubriand, while the second term originally referred to the preparation of the dish.  Don’t let this confuse you because whenever you order a chateaubriand from a French restaurant menu, you will …

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