chateaubriand

(sha-toh-bree-AHN) - It is a recipe, not a cut of meat. The choice (center section or eye) of the beef tenderloin is generally broiled or grilled and served with a sauce. There is generally sufficient meat for two people and traditionally the fillet is cut at the table.
Found on http://whatscookingamerica.net/Glossary/C.htm

Chateaubriand

noun a very thick center cut of beef tenderloin
Found on https://www.encyclo.co.uk/local/20974

Chateaubriand

A thick slice of beef from the heart of the tenderloin, grilled or saut
Found on http://www.encyclo.co.uk/local/22282

Chateaubriand

Chateaubriand is a deep cut of beef fillet.
Found on http://www.probertencyclopaedia.com/browse/QC.HTM

Chateaubriand

thick filet steak, traditionally served with sautéed potatoes and a sauce of white wine, dark beef stock, butter, shallots, and herbs, or with a béarnaise sauce.
Found on http://www.patriciawells.com/glossary/

Chateaubriand

[n] - French statesman and writer 2. [n] - double-thick center cut of beef tenderloin
Found on http://www.webdictionary.co.uk/definition.php?query=Chateaubriand
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