Inaccuracies and MissingThere are a lot of things wrong and missing from this article. A whole tenderloin is not known as a filet, a filet happens when you slice it. Chateaubriand is not a cut of meat, it is a recipe that uses tenderloin. http://www.campcuisine.com/glossary/index.php?letter=c I'll work on cleaning it up as one of my first edits. Also, tenderloins commonly come vacuum sealed in plastic called in PSMOs (pismos) short for peeled, silverskin, and side muscle left on. http://www.cmcchef.com/MeatFabrication.html Also, tenderloin is a common choice for beef Carpaccio. http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32933,00.html --Aarku 23:33, 24 April 2006 (UTC)It is calld a beef wellington because the brownish glazed end product resembles Wellington's riding boot.Chateaubriand is often the name given to restaurants for the finest end of the tenderloin served for two, sliced.Aarku is correct in nearly all he says. I think he meant this, though: Chateaubriand is often the name given to by restaurants for to the finest end of the tenderloin, served for two, sliced.DocEss 17:10, 22 October 2006 (UTC)Re: Inaccuracies and Missing Re: ++Chateaubriand++I must disagree with the comment that "Chateaubriand" is not a cut of meat when in fact "Chateaubriand" is a cut of meat. A Chateaubriand is the centermost part,usually the thickest and the more consistent in size, of the tenderloin. This has been taught to me over and over again at 2 different Culinary Institutions and by serveral different CECs and CMCs. The Chateubriand is the most sought after piece of the beef tenderloin.Châteaubriand From French Provincial Cooking (Canada, UK), by Elizabeth David.A châteaubriand steak is a cut from the centre and thickest part of the fillet, weighing about 12 oz., and enough for two people. It is too thick to be grilled on an ordinary domestic cooker, as the meat will be too near the flame and will dry up before it is sufficiently cooked. The best solution is, having painted the meat with olive oil and sprinkled it with a little coarsely-ground pepper, to give it about a minute on each side close to the hot grill and then to transfer it, standing on a rack, in a baking tin to a very hot oven, Gas No. 8, 445°F (230°C), and roast it for about 12 to 15 minutes. Serve it with a sauce béarnaise. http://www.amazon.com/exec/obidos/ASIN/0141181532/ochefcom-20 Obtained from http://www.ochef.com/275.htm MCPfin 21:56, 5 January 2007 (UTC)MCPfinI think for the sake of completeness that if we're going to go into the details of Châteaubriand there should be inclusion of the specifics of filet mignon and tournedos, namely the filet mignon being from the fatter end, the tournedos from the thinner end and Châteaubriand being the middle part. Or else give each type their own page and simply link to them from here. http://bbq.about.com/od/steakglossary/g/tenderloin.htm has a description...i haven't gotten a chance to do a thorough dig for more solid sourcing. Kedcoleman 16:52, 7 November 2007 (UTC) Rubber wellyApparently there's a vegetarian equivalent called rubber welly (no, I don't mean the footwear). Anybody know what this is made from?