Chateaubriand (D’Escoffier)

Chateaubriand is a dish that traditionally consists of a large centre cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. While the term originally referred to the preparation of the dish.

In 19th century gastronomy the steak for Chateaubriand could be cut from the sirloin, and served with a reduced sauce named Chateaubriand sauce or a similar rendition of the name, this was prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. It was also traditionally served with mushrooms.

This is well paired with half a dozen snails in garlic, such a festival of flavours.