Named after a French author and statesman, what name is given to a thick steak, cut from a grilled fillet of beef that is regularly served with mushrooms and potatoes?
Chateaubriand steak Chateaubriand steak Chateaubriand steak (also chateaubriand) is a meat dish cooked with a thick cut from the tenderloin filet. In contemporary times, chateaubriand cuts of beef refer to "a large steak cut from the thickest part of a fillet of beef". In the gastronomy of the 19th century, the steak for chateaubriand was cut from the sirloin, and the dish was served with a reduced sauce named chateaubriand sauce (or a similar sauce) that is prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. It was also traditionally served with mushrooms. The
Steak sandwich sauce and/or melted American cheese. A beef on weck is a variety of sandwich found primarily in Western New York. It is made with roast beef on a kummelweck roll. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus. Accompaniments include horseradish, a dill pickle spear, and french fries. A steak bomb is a hot grinder sandwich consisting of shaved steak and melted provolone or mozzarella cheese with grilled onions, sautéed red and green bell peppers, mushrooms, and peppered shaved steak all on a grinder sandwich roll. It is