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The 'Chateaubriand steak', also known as a Filet mignon, is a thick cut from the tenderloin, which, according to ''Larousse Gastronomique'', was created by his personal chef, Montmireil, for vicomte François-René de Châteaubriand, (1768–1848), the author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State for two years. This cut is usually only offered as a serving for two, as there is only enough meat in the center of the average fillet for two portions.
At the time of the Vicomte the steak was cut from the more flavorful, but less tender sirloin and served with a reduced sauce made from white wine and shallots moistened with demi-glace and mixed with butter, tarragon, and lemon juice. An alternative spelling of the statesman-author's name is 'Châteaubriant' and some maintain that the term refers to the quality of the cattle bred around the town of Châteaubriant in the Loire-Atlantique, France.
In a famous scene of the popular spelling bee documentary ''Spellbound'', one little girl is transfixed with horror on hearing that she is to spell "chateaubriand."
The same cut of beef can also be called:

★ French: ''tournedos'' or ''filet de bœuf''. (Note that, in France, though beef "filet mignon" exists, the word doesn't usually refer to beef, but instead to a tender and expensive cut of pork).

★ English (US): Medallions, Tenderloin Steak

★ English (UK & Ireland): Fillet Steak

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References

References

★ Fred McMillin, "Wine day":What's Your Beef?", 1999

★ Emeril Lagasse, "Emeril's notes from the kitchen" 23 November 2004. ''Larousse Gastronomique'' quoted.