[shah-toh-bree-ahn; Eng. sha-toh-bree-ahn] 
| 1. | Fran⋅çois Re⋅né [frahn-swa ruh-ney] , Vicomte de, 1768–1848, French author and statesman. |
| 2. | (lowercase ) a thick slice of tenderloin, broiled and served with potatoes and a sauce, often a béarnaise sauce. |
| Cha·teau·bri·and also cha·teau·bri·and (shā-tō'brē-äɴ') n. A double-thick, tender center cut of beef tenderloin, sometimes stuffed with seasonings before grilling. [After Vicomte François René de Chateaubriand.] |
| Cha·teau·bri·and (shä-tō'brē-äɴ', shā-) French political leader, diplomat, and writer considered a forerunner of romanticism. His works include Atala (1801), The Genius of Christianity (1802), and Memoirs from beyond the Tomb, published posthumously. |