On Mar 5, 1:38 pm, Andy <q> wrote:

> That's what you get for trusting wikipedia!!!
>
> It's the end of the filet mignon.
>
> Andy


Chteaubriand
[sha-toh-bree-AHN]
Contrary to popular belief, Chteaubriand 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 Chteaubriand. It's
a succulent, thick cut of beef (usually taken from the center of the
tenderloin) that's large enough for two people.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.