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A large, thick steak cut from the thick end of a beef fillet - large enough to serve two people. In the U.S.A. it"s called tenderloin steak. Traditionally served with Châteaubriand sauce. The steak itself was named after the French writer and diplomat Vicomte François-René de Chateaubriand (1768-1848) and was probably popularised at the French Embassy in London by Chateaubriand's cook Montmirel. See 'Sauce: Châteaubriand.'

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