On 5 Mar 2007 11:53:19 -0800, "merryb" > wrote:

>On Mar 5, 11:29 am, "Dave Bugg" > wrote:

>> I'm iffy about considering the chateubriand an actual cut of meat, rather
>> than a *recipe* for cooking a specific cut of meat (tenderloin).
>>
>> --
>> Davewww.davebbq.com
>
>That's what I thought, too- it's a recipe, not a cut. Isn't Bernaise
>sauce part of it?
>

Bearnaise sauce can be a part of anything, as far as I am
concerned...LOL.

Christine