How To Prepare Chateaubriand Sauce
Named for French romantic novelist and statesman Francois Rene Vicomte de Chateaubriand (1768 – 1848, the recipe was created by his chef Montmireil. Many think of chateaubriand, as a cut of meat but it is not.
It is a recipe that most food historians cannot agree on. However, the center section of the tenderloin is the cut most often employed. This is one simple version.
There is a post for Chateaubriand for Two that I encourage you to check out. This Chateaubriand Sauce recipe is so you can serve this wonderful sauce with other cuts of beef or veal.