{"id":218900,"date":"2023-04-18T07:31:36","date_gmt":"2023-04-18T07:31:36","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=218900"},"modified":"2023-05-08T05:25:47","modified_gmt":"2023-05-08T05:25:47","slug":"chateaubriand-steak","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/chateaubriand-steak\/","title":{"rendered":"Chateaubriand steak"},"content":{"rendered":"<p>A piece of meat obtained from the tenderloin of a cow, otherwise known as the fillet of the loin, is deemed to be the most tender part of the animal but not necessarily the most savoury.<\/p>\n<hr \/>\n<p>Chateaubriand is a thick steak that is sliced from the center of the beef fillet and commonly served with B\u00e9arnaise Sauce or maitre d\u2019hotel butter. This dish is traditionally accompanied by chateau potatoes, which are potatoes that have been turned and cooked in butter.<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A piece of meat obtained from the tenderloin of a cow, otherwise known as the fillet of the loin, is deemed to be the most tender part of the animal but not necessarily the most savoury. Chateaubriand is a thick steak that is sliced from the center of the beef fillet and commonly served with [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-218900","post","type-post","status-publish","format-standard","hentry","category-c"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chateaubriand steak - Definition of Chateaubriand steak<\/title>\n<meta name=\"description\" content=\"A piece of meat obtained from the tenderloin of a cow, otherwise known as the fillet of the loin, is deemed to be the most tender part of the animal but not necessarily the most savoury.Chateaubriand is a thick steak that is sliced from the center of the beef fillet and commonly served with B\u00e9arnaise Sauce or maitre d\u2019hotel butter. 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