| 释义 |
Definition of chateaubriand in English: chateaubriandnounˌʃatəʊˈbriːɒ̃SHaˌtōbrēˈôn A thick fillet of beef steak. Example sentencesExamples - Then, under a starry sky, we ate chateaubriand at a candlelit table on the lakeside veranda of the hotel, hoping the night would never end.
- Dinner was perfection too, by candlelight - chateaubriand for two, with roasted baby carrots and new potatoes, a bottle of Merlot, brought in from France by Zach's dad on his last trip.
- I started with a warm duck and pate salad and followed that with chateaubriand, which was absolutely melt-in-the-mouth.
- Here we're not talking chateaubriand and Kobe steaks, but briskets of beef and hot pastrami sandwiches the size of combat boots.
- Interviewing him can be like approaching a hungry bear with a slab of chateaubriand in your pocket: you should expect to get bitten.
- ‘The innkeeper recommended the chateaubriand very highly,’ he said.
- At the restaurant, you're likely to share chateaubriand and a beer with a 70-year-old farmer.
- We ate Chateaubriand on our wedding night in a very posh restaurant.
Origin Late 19th century: named after François-René, Vicomte de Chateaubriand (see Chateaubriand, François-René), whose chef is said to have created the dish. Definition of chateaubriand in US English: chateaubriandnounSHaˌtōbrēˈôn A thick tenderloin of beef, typically served with Béarnaise sauce. Example sentencesExamples - At the restaurant, you're likely to share chateaubriand and a beer with a 70-year-old farmer.
- Dinner was perfection too, by candlelight - chateaubriand for two, with roasted baby carrots and new potatoes, a bottle of Merlot, brought in from France by Zach's dad on his last trip.
- I started with a warm duck and pate salad and followed that with chateaubriand, which was absolutely melt-in-the-mouth.
- We ate Chateaubriand on our wedding night in a very posh restaurant.
- Interviewing him can be like approaching a hungry bear with a slab of chateaubriand in your pocket: you should expect to get bitten.
- ‘The innkeeper recommended the chateaubriand very highly,’ he said.
- Then, under a starry sky, we ate chateaubriand at a candlelit table on the lakeside veranda of the hotel, hoping the night would never end.
- Here we're not talking chateaubriand and Kobe steaks, but briskets of beef and hot pastrami sandwiches the size of combat boots.
Origin Late 19th century: named after François-René, Vicomte de Chateaubriand (see Chateaubriand, François-René), whose chef is said to have created the dish. |