a double-thick center cut of beef tenderloin, broiled and served with a sauce and potatoes.

This is a thick cut of beef tenderloin. It is usually stuffed with seasonings and then grilled.

a thick steak cut from a beef fillet

Double steak cut from the centre of the beef fillet.

A thick slice of beef carved from the center of the tenderloin, grilled or sauteed and sauced.

A thick slice of beef from the heart of the tenderloin, grilled or saut‚ed and simply sauced. Many restaurants claim their chateaubriand to be the head of the tenderloin, cut for two, which is roasted and carved tableside.

preparation method for a large cut of beef tenderloin, commonly serves two

thick filet steak, traditionally served with sautéed potatoes and a sauce of white wine, dark beef stock, butter, shallots, and herbs, or with a béarnaise sauce.

Double steak cut from the beef tenderloin.