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	Châteaubriand chasoba chasseur sauce château-bottled Châteaubriand Châteauneuf-du-Pape Chenin Blanc Chéri-Suisse Definition: [sha-toh-bree-AHN] Contrary to popular belief, Châteaubriand is actually a recipe, not a cut of beef. This method of preparation is said to be named for the 19th-century French statesman and author, François Châteaubriand. It's a succulent, thick cut of beef (usually taken from the center of the tenderloin) that's large enough for two people. The Châteaubriand is usually grilled or broiled and served with béarnaise sauce and château potatoes (potatoes trimmed into olive shapes and sautéed in butter). See also short loin. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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