Chateaubriand, Entrecôte, and Tournedos are all premium cuts of beef from the tenderloin, but they differ in their origin and preparation. Chateaubriand is a thick, double-loined roast from the center of the tenderloin, often for two or more people. Entrecôte is a steak cut from the ribeye, distinct from the tenderloin cuts. Tournedos are individual steaks cut from the thinner end of the tenderloin.
