Although they are distinct from one another, a chateaubriand and a filet mignon do share similarities. They are both cut from the prized beef tenderloin. Thanks to that superior origin ...

However, chateaubriand is the center cut of the tenderloin, which is both larger, more tender, and harder to find. It is also ultra-lean, lacking the thick muscle fibers that might hinder its ...

Cut into 2-inch-thick slices and serve 2 per person with the portobello-bacon sauce. Hearts of celery, organic carrots, leeks, and Bintje potatoes—all braised—make great accompaniments.