English language

How to pronounce chateaubriand in English?

Toggle Transcript
Type Words
Synonyms francois rene chateaubriand, vicomte de chateaubriand
Type Words
Type of filet, fillet

Examples of chateaubriand

chateaubriand
Garth Cobb seconds the motion, but also suggests it be poured with chateaubriand.
From the sacbee.com
The restaurant's signature dish is chateaubriand steak cut from the tenderloin.
From the ocregister.com
For instance, here's the rare restaurant that sells chateaubriand for one.
From the washingtonpost.com
Clemens served as the chateaubriand in the steak sandwich baseball prepared for Congress.
From the newsday.com
It still includes classics such as chateaubriand and sole meuniere.
From the omaha.com
The four-course dinner, with delicacies such as chateaubriand tenderloin roast, is $85 a person.
From the kentucky.com
It can include mouth-watering chateaubriand or tasty foie gras.
From the washingtonpost.com
Forget oysters Rockefeller, chateaubriand and lobster thermidor.
From the omaha.com
Ask your butcher to run a cut like chateaubriand through the thinnest setting on the meat slicer.
From the sfgate.com
More examples
  • French statesman and writer; considered a precursor of the romantic movement in France (1768-1848)
  • A very thick center cut of beef tenderloin
  • Franu00E7ois-Renu00E9, Vicomte de Chateaubriand (/u0283u00E6u02CCtou028Abriu02D0u02C8u0251u02D0n/; French:u00A0; September 4, 1768 u2013 July 4, 1848) was a French writer, politician, diplomat, and historian, who is considered the founder of Romanticism in French literature...
  • A thick, juicy cut from the center of a tenderloin
  • A thick beef tenderloin steak, weighing approximately one pound and cooked by broiling
  • This dish of a double fillet steak which is called after Viscount Francois Auguste who favoured this very much.
  • Slice of beef sauced and roasted and cooked nicely.
  • A thick cut from the tenderloin, normally served for two people to share. Chateaubriand is juicy and tender.
  • A double piece of fillet, cut from the 'head' of the fillet (which is situated in the rump), with a mass of 500g so that it usually feeds two people.