“A master in the art of living draws no sharp distinction between his work and his play; his labor and his leisure; his mind and his body; his education and his recreation. He hardly knows which is which. He simply pursues his vision of excellence through whatever he is doing, and leaves others to determine whether he is working or playing. To himself, he always appears to be doing both.” ―
Francois Auguste De Chateaubriand
So I’m lagging behind in my Mad Men dinner dishes and formatting the camera disk today I came across a totally forgotten Chateaubriand that I made last week after being reminded by a recent episode (Trader Vic’s and the Manischewitz account).
I recall my first taste of Chateaubriand at Brennan’s in Dallas in 1970, a memorable occasion, don’t know if the place is still in Dallas…nuff said. I just took a look at their current menu “CHATEAUBRIAND BOUQUETIERE (For Two) Grilled tenderloin, sliced, served with an assortment of vegetables, Béarnaise sauce “
When the whole tenderloins are on sale I usually pick up one and cut nice fillets, the last time I cut a center piece 1-1/2 lbs specifically for a fancy dinner out at home night. It was delicious and leftovers, sliced thin for little baguette sandwiches.