The meaning of the French term chateaubriand can be confusing. Depending on whom you ask, it can either refer to a cut of steak or the method of roasting a beef tenderloin. Despite this confusion, rest assured that when you order a chateaubriand from a French restaurant menu, you will receive a beautiful center-cut piece of beef tenderloin (usually enough to serve two), along with a classic red wine sauce.

Beef tenderloin is one of the most expensive pieces of beef, but for a good reason. The cut lives up to its name, providing the most naturally tender, succulent piece of beef available. Note that a filet mignon, another pricey steakhouse cut, is the skinny part of the beef tenderloin.

This chateaubriand recipe is a traditional version of the restaurant favorite. The lusciously tender center-cut hunk of beef is seasoned very simply, roasted to perfection, and then sliced on the diagonal. Be sure to make the easy shallot and wine sauce to accompany the meat and serve with chateau potatoes for authenticity. chateaubriand is a perfect roast for the French Christmas table.