429 Banff Ave, Banff, Alberta | Tel: 403-762-2520 | Email: eltororestaurant@shaw.ca

Chateaubriand: A Cut in Banff Restaurants You May Have Never Heard of

Posted by El Toro Banff on February 18, 2014

Eating meat used to be a simple affair in ancient times. Did the Mongols prefer their meat rare? Did the Vikings choose sirloin over tenderloin? They were hardly picky.

The Industrial Revolution brought new ways to enjoy meat, including a systematic guide to different cuts of steak. This allowed meat production to make the most out of each cattle in the slaughterhouse, minimizing waste. Today, beef is identifiable by cuts like rib-eye, New York strip, tenderloin, sirloin, and T-bone.

Simple Primer

There are also steak cuts you have probably never heard of before (or ignore because they're a pronunciation nightmare). You may have heard of filet mignon, the boneless cut from the small end of the tenderloin, but have you heard of the chateaubriand? That's the cut next to the filet mignon, the center of the tenderloin.

Although certain Banff restaurants consider chateaubriand to be a cut of meat, history dictates that it's a recipe. The chateaubriand first came to the steak spotlight in the 1800s, prepared for its namesake: French romantic author Francois Rene de Chateaubriand. Today's chateaubriand meals vary, but one thing that stayed true to the original recipe is the Béarnaise sauce.

Culinary expert Michael Ruhlman says you can forgo the ketchup with this emulsified butter sauce consisting of egg yolks, melted butter, tarragon, and shallots (some recipes vary). It doesn't take much to make this sauce, which goes well not just with chateaubriand but with most cuts of meat too.

A chateaubriand steak may as well save you money due to its serving size. As the bigger cut of the tenderloin, a typical meal in the best restaurants in Banff, Alberta like El Toro will serve at least two people. Depending on the cut, it may serve more; if this is the case, then the steak's namesake must've been really hungry.

(Article information from "A simple primer to understanding steak," Gayot [c/o Fox News])