This decadent cut, from the center of the tenderloin will have you feeling all types of fancy (but tastes just as good eating in sweats too!). The story goes that the chef of French aristocrat, François-René de Chateaubriand, invented this dish, preparing the cut by roasting between two lesser cuts of meat. Today, a Chateaubriand is typically referring to the cut, not prep. Serve with chateau potatoes and bearnaise sauce to follow traditional styles, or put your own spin on it with whatever sides you love!
Weight is approximately 16 oz
Price per piece