Chateaubriand’s historical past is the foundation of its long-standing presence on wonderful eating restaurant menus. In line with its air of unique extravagance, chateaubriand was created by a nineteenth century French aristocrat’s private chef. Named in honor of the aristocrat, François-René de Chateaubriand, the steak was initially ready by roasting it between two fatty, decrease high quality cuts of beef secured with cooking twine. This cooking methodology, often known as barding, makes use of fattier proteins to insulate and enrich a leaner reduce of steak. The fattier cuts burn to a crisp below the broiler or grill and are discarded. This reasonably wasteful methodology displays the spare-no-expense luxuries loved by the aristocracy. 

Throughout the mid-Twentieth century, chateaubriand was typically wrapped in bacon or beef fats and broiled or grilled. You may see the sort of cooking replicated with bacon-wrapped filet mignon. The twin sear and roast methodology got here later and stays the most typical cooking methodology used at steakhouses, wonderful eating eating places, French properties, and past. You may nonetheless use twine to keep up the reduce’s log-like construction with out including additional fats; many butchers will do that for you upon request.