Therefore, both Chateaubriand and filet mignon steaks will have the best flavor and texture when cooked to medium doneness, avoiding the risk of dryness associated with prolonged cooking. Read more: ...

Named in honor of the aristocrat, François-René de Chateaubriand, the steak was originally prepared by roasting it between two fatty, lower quality cuts of beef secured with cooking twine.

"Some butchers may also call the Bavette or Chateaubriand a "French steak" as well," Gulbro explains. When it comes to cooking, keep things simple yet flavorful. Read more: 26 Best Toppings To Add ...