TERMIUM Plus®

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CHATEAUBRIAND [1 record]

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Record 1 2013-03-19

English

Subject field(s)
  • Meats and Meat Industries
  • Recipes
  • Restaurant Menus
CONT

Chateaubriand is a thick cut (weighing approximately 10 ounces, meant to serve 2 people) taken from the middle of the fillet. It is traditionally grilled and then served with a sauce and potatoes. The term refers more properly to a specific recipe than a cut from the tenderloin.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
  • Recettes de cuisine
  • Menus (Restauration)
DEF

Tranche de filet de bœuf, de 3 à 5 cm d'épaisseur, coupée dans le cœur du filet, la partie la plus tendre.

CONT

Le châteaubriand est grillé ou poêlé.

Spanish

Campo(s) temático(s)
  • Industria cárnica, de fiambres y embutidos
  • Recetas de cocina
  • Menú (Restaurantes)
DEF

Filete grande de carne de res, obtenido del solomillo, generalmente asado con aceite, vino, sal y especias.

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