[1] While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin the Chateaubriand.

In gastronomy of the 19th century, the steak for Chateaubriand could be cut from the sirloin,[2] and served with a reduced sauce named Chateaubriand sauce or a similar, that was prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice.

In modern practice though, Chateaubriands are served with any of the sauces and garnishes suitable for Tournedos and fillet steaks.

[17] However, the Auguste Escoffier School of the Culinary Arts states: Chateaubriand is actually a recipe which is usually grilled or broiled and served with Bearnaise and chateau potatoes, which are trimmed into olive shapes and sauteed in butter.

The publication credits Vicomte François-René de Chateaubriand for originating the cooking method for his meats and game which were served with rich sauces and garnishes.

Oak planks add a substantial amount of flavor to the meat and are practical for both hotel and home cooking.

The author's instructions for preparation suggest thickly cut tenderloin, porterhouse, or rump steak.

Mashed potatoes are then piped through a pastry bag with a rose tube directly onto the plank, surrounding the meat in a wavy border or other, more complicated, decoration.

Sautéed mushrooms are added on top and the entire plank is placed back into a hot oven until the meat is cooked to liking and the potatoes are lightly browned and the vegetables tender.