What is the difference between Chateaubriand and filet mignon?
The two terms are sometimes used interchangeably, but there is a difference! Traditionally Chateaubriand is the choicest, largest part of the fillet and is served as a roast.
Chateaubriand is cut out of the middle of the fillet, leaving the ends to be smaller filet mignon steaks. Traditionally the Chateaubriand is roasted up with potatoes and a Chateaubriand sauce.
Chateaubriand in restaurants is rarely seen on the menu anymore and being a larger cut of meat was served as a dish for two people. It definitely was one of those decadent dishes that used be on high end restaurant menus.
You could try ordering the cut from your local butcher if you have a special occasion coming up!
four 8 ounces filet mignon (beef tenderloin steaks)
4 pieces thin cut bacon
1-2 tablespoons Montreal steak spice
- Remove each tenderloin steak from the packaging and pat dry with paper towel.
- Wrap a piece of bacon around the edge of each tenderloin, securing the ends with a toothpick,
- Sprinkle a generous amount of steak spice on each side of the tenderloin.
- Preheat your grill to 450 °F.
- Grill the steaks for 5-6 minutes on each side. If desired, you can also turn the steak on it’s side to grill the bacon more.
- Cook until the temperature is 120 °F for rare or 130 °F for medium rare.
- Remove and let the steaks rest for 5 minutes covered loosely with aluminum foil, then plate.
You’re all going to ask why one steak is plain, but I bet that parents of picky eaters know EXACTLY why that steak is plain. (insert eye roll here.) My daughter loves steak, but not any flavoring on it at all. She took the bacon off the cooked steak as well.
Using thin sliced bacon means that the bacon will cook. If you want to use thicker bacon, pre-cook it in the microwave for a few minutes, cool it, then wrap it around the filets.
Credits: The Kitchen Magpie