Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large center-cut sirloin steak grilled between two smaller pieces of meat that are discarded after cooking.
While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific center cut of the fillet the Chateaubriand. In 19th-century gastronomy, the steak for Chateaubriand might be cut from the sirloin, and served with a reduced sauce called Chateaubriand sauce or a similar one, made with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice.
It is also traditionally served with mushrooms.
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