Chateaubriand is a proper noun referring to a French steak dish named after the 18th‑century diplomat François-Régis de Chateaubriand. In culinary contexts it denotes a thick, tender beef fillet served with sauces; as a proper noun it names the preparation and the cut, and it can also refer to the dish’s historic provenance. The pronunciation emphasizes multiple unstressed syllables and a final stress on the second-to-last syllable, typical of French loanwords in English cooking vocabulary.
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