Chateaubriand-which is really a recipe and not a cut of meat or a steak. Traditionally, the meat used was the first cut from the thickest part of the tenderloin. Because not very many people are aware of this, as part of an on going quest for excessive profits by American companies, and with the advent of free trade, so called Chateaubriand is now often cut from the small end of the top sirloin, or the round. This is pure customer deception and fraud.
Fillet mignon-which too is really a recipe and does not have to be a steak , is the next cut down from the chateaubriand.
Tournedos-are the next cut and not quite as fine grained, often used in stroganoff, along with the tail trimmings.
The fillet, from which these more modern steaks are cut, is the underside of the short loin of beef, the tenderloin.
Beef fillet is found in the supermarket, but it is vacuum sealed and, as can be seen in the yellow fat, is often cut from old, heavy, or cow beef.
Porterhouse-when broiled as steak should still be two inches thick. Because not many consumers know the difference between a T bone steak and a porterhouse, you are not going to find the latter the regular counter in the supermarket
Grading Doneness of Steak English vs. French
Rare= bleu (140F)
Medium-rare= saignant (!50 F)
Medium=à point or rose (160 F)
Medium-well=cuit(165 F)
Well- done=bien cuit (170 F)
Note: In European countries but especially in France a well-done steak will still be slightly pink on the inside (Europeans who seem to have much more discerning pallets take more pride in their cuisine and do not over cook as many North Americans tend to do.
©Al Girvan 1990
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