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