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Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking.
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A fillet or filet (UK: / ˈ f ɪ l ɪ t /, US: / f ɪ ˈ l eɪ /; from the French word filet, pronounced) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.
Upgrade your space without breaking the bank with these chic, affordable end tables on Amazon. From modern designs to rattan details, there's something for every style.
t. e. Steak Diane is a dish of pan-fried beefsteak with a sauce made from the seasoned pan juices. It was originally cooked tableside [1] and sometimes flambéed. It was most likely invented in London in the 1930s. From the 1940s through the 1960s it was a standard dish in "Continental cuisine", [2] [3] [4] [5] and is now considered retro.
Hello, comfort food. The picky eaters at your table just might ask for a second helping of this nostalgic mashup. It stars not one, but *three* types of cheese: mild fresh mozzarella, savory ...