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Chateau is the French word for country house, or castle. It is also a culinary term which describes a steak, a method of cooking potatoes and a sauce.

Chateau steak (entrecote chateau) is a rather thick slice of porterhouse (from 1

½ to 2 pounds in weight), or a slice cut from a rib of beef. It is usually grilled and served with Chateau potatoes and a Chateau or Bearnaise sauce. It is thought that this steak was named in honour of the French statesman and writer

Chateaubriand, having been first prepared by his chef Montmireil.

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