Chateaubriand, so called from a certain famous French gourmet, is a thick steak cut from the centre of a fillet of beef. When a large steak is desired, two steaks are cut from the centre of a fillet, but are not quite severed and when trimmed and spread open they appear like one steak. Often a tenderloin steak, cut between two and three inches thick and skewered into a round shape, is used. Remove fat, flank end and bone, and press the meat into a circular shape; flatten with a wet bat or cleaver and broil in a well-oiled boiler from eighteen to twenty-five minutes, turning every ten seconds. Turn about a cup and a half of brown mushroom sauce upon a hot serving dish and dispose the steak upon it and the mushrooms above the steak. Surround with stuffed tomatoes and green peppers. A Chateaubriand is often spread simply with maitre d'hôtel butter. When cut thicker than three inches it is better roasted, or braised. It may be roasted, then scored with the wires of a very hot broiler.