It wasn't always the name of a cut. Chateaubriand, that is. In fact, it started out, in the early 1800s, as a dish. A steak stuffed with seasoned beef marrow, served with an incredibly rich veal stock. Perhaps most interesting, though, was how it was cooked. Being the wide end of the fillet, chefs assumed it would burn on the outside before the centre was properly cooked. The solution? Cook it between two thin slices of less expensive beef – which were then thrown away. While we wouldn’t dream o
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