53 Best Cuts and Dishes – TasteAtlas
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Vinegar. Eggs. Butter. Thyme. Mushrooms. White Wine. Contrary to popular belief, the word Châteaubriand does not refer only to a cut of , but to a method used to grill or roast a thick cut of tenderloin. The steak was originally prepared by a chef named Montmireil in 1822 for a French author, diplomat, and statesman Francois René …
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SOURCE: Farmer & Cowboy Magazine – beef
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