Chateaubriand

also n.

A double-thick, tender center cut of beef tenderloin, sometimes stuffed with seasonings before grilling.

[After Vicomte François René de CHATEAUBRIAND.]

[sha-toh-bree-AHN] Contrary to popular belief, Châteaubriand is actually a recipe, not a cut of beef. This method of preparation is said to be named for the 19th-century French statesman and author, François Châteaubriand. It's a succulent, thick cut of beef (usually taken from the center of the tenderloin) that's large enough for two people. The Châteaubriand is usually grilled or broiled and served with béarnaise and château potatoes (trimmed into olive shapes and sautéed in butter). See also short loin.

IN BRIEF: n. - A very thick center cut of beef tenderloin; French statesman and writer.

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The noun has 2 meanings:

Meaning #1: French statesman and writer; considered a precursor of the romantic movement in France (1768-1848)
  Synonyms: Francois Rene Chateaubriand, Vicomte de Chateaubriand

Meaning #2: double-thick center cut of beef tenderloin

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