Large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking.
Created by Chef Montmireil, who named it after Vicomte François-René de Chateaubriand.
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Large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking.
Created by Chef Montmireil, who named it after Vicomte François-René de Chateaubriand.