The Chateaubriand steak is a thick cut from the tenderloin, which, according to Larousse Gastronomique, was created by his personal chef, Montmireil, for vicomte François-René de Châteaubriand, (1768–1848), the author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State for two years[citation needed]. This cut is usually only offered as a serving for two, as there is only enough meat in the center of the  average  fillet for two  portions.  A

Chateaubriand is grilled "barded", which means that it is cooked with a strip of bacon or lard around it to keep it moist. It is served medium-rare, never well done, with a sauce.

At the time of the Vicomte the steak was cut from the more flavorful, but less tender sirloin and served with a reduced sauce made from white wine and shallots moistened with demi-glace and mixed with butter, tarragon, and lemon juice. An alternative spelling of the statesman-author's name is 'Châteaubriant' and some maintain that the term refers to the quality of the cattle bred around the town of Châteaubriant in the Loire-Atlantique, France.

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