The clouds of pollen are surrounding me and making my eyes swell up and my handkerchief has felt well-needed.  Nasal spray has been on call and my voice currently sounds like a hoarse Morgan Freeman.  Welcome Spring!  Let’s talk about cows, or rather pieces of dead cows.  Because we’re fancy like that.   

chateaubriand | sh aˌtōbrēˈôn|

noun

a thick tenderloin of beef, typically served with Béarnaise sauce.

A beef tenderloin can divided into three parts: the butt, the center-cut and the tail.  Chateaubriand is a cut of tenderloin taken from the center-cut.  This cut is large enough to feed two diners.  

Chateaubriand is a French preparation and the namesake of writer and diplomat - François-René de Chateaubriand.  It is said his chef created the dish in the late 19th century.  

Have a wonderful Wednesday my friends, and good luck surviving the pollen.  

Sincerely,

  Pedantic Foodie