Chateaubriand is considered the most premium cut of beef tenderloin. It is named after François-René de Chateaubriand, a French writer and diplomat who was active during the tumultuous period of the early 19th century following the French Revolution. This dish is said to have been first created in a famous restaurant in Paris in the early 19th century, and it is believed that Montmirail, Chateaubriand's personal chef, invented it.

Chateaubriand is prepared using the central part of the beef tenderloin (fillet). This part is very tender, has little fat, and is highly flavorful. Chateaubriand is mainly used in gourmet steak dishes. It is cooked using thick cuts of tenderloin steak, where the outside is made crispy and the inside is tender and juicy. It is typically served with Béarnaise sauce or other high-end sauces. The dish is prepared by cutting the meat into thick pieces, searing the outside at high heat to make it crispy, and then cooking it slowly at a low heat to ensure the inside is tender and juicy. This method ensures that the meat is crispy on the outside and tender and juicy on the inside.