About this recipe: Chateaubriand is a steak to serve on special occasions, such as an anniversary or engagement, or a job promotion! It is an incredibly tender cut of beef from the centre of the fillet. Absolutely heavenly served with thick cut chips and truffle butter or Bernaise sauce.
Chateaubriand is a classic french dish. This is not it. Do not be misled, while you may or may not like the recipe it is not Chateaubriand. If you would like to try the real thing, you won't be disappointed. While the recipe may vary, the basics of this dish are a pan seared centercut tenderloin cut into filets after cooking served with a Tarragon Bernaise sauce. Anything else is not Chateaubriand. - 06 Apr 2008 (Review from Allrecipes US | Canada)
AWESOME. I followed the instructions exactly and the fillet tasted like the last one I had at Taste Of Texas restaurant! It is so simple, yet so delicious. If you love a good steak dinner, you must try this. I've shared this with everyone I know and am getting rave reviews. Another reviewer suggested making a sauce - so I did and served it on the side. I just added a couple of tablespoons of Merlot wine to the steak pan, scraped up the crusty fon and let it reduce a little. Outstanding. Rayna you are very gracious for sharing this with your All Recipes friends. - 15 Oct 2005 (Review from Allrecipes US | Canada)
Well, I have mixed feelings as far as this recipe goes. Yes what was left of it tasted great, but I'm just not sure that it was worth the second degree burns... there should be a couple warnings added to the recipe like 1) use ONLY THIN steak. 2) never cover it. 3) don't cut the meat to check for level of rarity. 4) most importantly, don't do all these things at once THE MEAT WILL EXPLODE IF THESE WARNINGS ARE NOT FOLLOWED CAUSING EXTREME BURNS!!! (other than that, it tasted ok) - 08 Nov 2005 (Review from Allrecipes US | Canada)