Chateaubriand-restaurant etiquette

[Craphouserat]

Heading to a posh hotel on Monday for g/f's b/day. Never had this before but we quite fancy sharing this on one of the nights we are there. How do they usually serve it to you ? I know this might seem a daft question, but do they carve it up for you at the table, or do you get stuck in and do it yourself? I've heard this is a great cut of beef, anyone had this before?

Cheers

CHR.

[wobert]

Craphouserat said:

Heading to a posh hotel on Monday for g/f's b/day. Never had this before but we quite fancy sharing this on one of the nights we are there. How do they usually serve it to you ? I know this might seem a daft question, but do they carve it up for you at the table, or do you get stuck in and do it yourself? I've heard this is a great cut of beef, anyone had this before?

Cheers

CHR.

The beef is usually sliced in front of you, and a couple of slices placed on each plate, together with the vegetables that are accompanying it.

The remainder is then usually left for you to help yourselves to, once you've emptied your plates for the first time.

Last time I had Chateaubriand was in Yugoslavia with my Dad, 6 quid for both of us!

[Craphouserat]

Thanks for the replies. Just didn't want to make a tit of myself getting up to get myself some - don't want to get a waiter into bother or offend them by doing it myself. Thanks again, and I wish it was only £6 !!

Cheers.

[whitechief]

Chateaubriand

[tog]

wobert said:

Last time I had Chateaubriand was in Yugoslavia with my Dad, 6 quid for both of us!

Same here, in the only decent restaurant in Pristina shortly after the NATO war. Had to step over the generator in the doorway, but cheap enough that my mate and I had chateaubriand for two, each

[MaxAndRuby]

Had it at "The Cottage" near Windsor, superb!

[TimCrighton]

Rare or Medium Rare only - otherwise its a wasted cut, but properly cooked its beautiful Definitely go for it!

Should be cut for you at the table so don't panic about flinging it off the table!!

[Watch-Collector]

Tradionally Chateaubriand is a cut from a young Calf and is normally the whole Filet although the advertising is unpopular !. It is only served rare and accompanied with a a Maitre d`Hotel sauce or similar with Tarragon . You will see lots of wannabe recipes trying to pass off older middle cuts from a Filet but its the young animal that made the dish. Best served Bleu or rare.
A superb dish for two in a restaurant that serve it properly, and lends itself to a good Red wine as well !!
Watch-Collector

Edited by Watch-Collector on Thursday 12th February 23:18

[Papoo]

Watch-Collector said:

Tradionally Chateaubriand is a cut from a young Calf and is normally the whole Filet although the advertising is unpopular !. It is only served rare and accompanied with a a Maitre d`Hotel sauce or similar with Tarragon . You will see lots of wannabe recipes trying to pass off older middle cuts from a Filet but its the young animal that made the dish. Best served Bleu or rare.
A superb dish for two in a restaurant that serve it properly, and lends itself to a good Red wine as well !!
Watch-Collector

Edited by Watch-Collector on Thursday 12th February 23:18

Great post. I fully concur. I wasn't entirely sure (or keen) on the tarragon sauce, though seared rare, the meat was absolutely delicious. It came to us while resting, it's aroma was terrific. And yes, a bottle of good cab was enjoyed alongside!

[mechsympathy]

thegavster said:

I have a friend who regularly gets treated to expensive meals out in high end restaurants through work, however she refuses to eat beef unless it's well done.

You can probably guess what I'm going to say next, can't you.

Is it going to make me cry??