Chateaubriand Steak Vs. Filet Mignon: What's The Difference?
NEWS
BY AMBER SUTHERLAND-NAMAKO
Although they are distinct from one another, a chateaubriand and a filet mignon do share similarities. They are both cut from the prized beef tenderloin and are quite expensive.
The main difference is that chateaubriand is cut from the center of the tenderloin, while filet mignon is cut from the end. In the back of the house, they’re easier to tell apart.
The chateaubriand is a roast, so it's large and cylindrical in shape. A filet mignon is more recognizable, being dainty, somewhat rounded, and rouge with light, lacey marbling.
In 1820s France, chateaubriand referred to a preparation rather than a particular cut. The technique sandwiched a good steak between two bad steaks to keep the good steak tender.