from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A double-thick, tender center cut of beef tenderloin, sometimes stuffed with seasonings before grilling.
- Chateaubriand, Vicomte François René de 1768-1848. French political leader, diplomat, and writer considered a forerunner of romanticism. His works include Atala (1801), The Genius of Christianity (1802), and Memoirs from beyond the Tomb, published posthumously.
from the GNU version of the Collaborative International Dictionary of English
- n. a double-thick center cut of beef tenderloin, broiled and served with a sauce and potatoes.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. French statesman and writer; considered a precursor of the romantic movement in France (1768-1848)
- n. a very thick center cut of beef tenderloin
Chateaubriand is doing something more than tracing the history of architectural designs and motifs.
Peter Friedrich, Cologne; "Chateaubriand" - HDV - 2007
He could only tell that a Chateaubriand was the fashionable name in Paris for a steak cut from the ordinary fillet-steaks—nearly two inches.
The outbreak of the Revolution recalled Chateaubriand to France.
Ballanche, in turn, calls Chateaubriand "the king of intelligence."
The Chateaubriand is a cut taken from the center of the tenderloin.
As to a Baron, unless he is called Montmorency or Beaufremont, it is the lowest grade of nobility; vicomte, on the contrary, is above reproach; it exhales a mixed odor of the old regime and young France; then, don't you know, our Chateaubriand was a vicomte.
Or ... why you might comment to friend who offers you "Chateaubriand" how it's one of your favorite wines!
Were one to offer as the alternative a happy lion or eagle; or a happy, free - hearted savage such as Chateaubriand and Rousseau painted, one suspects that not a few suffering men and women would jump at the chance.
Yes, but somebody lent us the first volume of 'Chateaubriand's Mémoires.'
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