chateaubriand

/shah-toh-bree-ahn/
[French]

Beef cut. A steak taken from the thick end of the fillet or the whole fillet. It is usually roasted and served to two people with béarnaise sauce. In the United States this is described as a double tenderloin steak from the centre of the tenderloin with a minimum weight of 450 g (16 oz). It is also a triple cream cow's milk cheese.