I have to leave for work soon and I need to know what hibachi chateaubriand is!?

I know hibachi is the grill but I just started working at musashi's (its like benihanas) I have no idea what it is. please dont make fun of me just give me a quick answer so I dont feel stupid tonight! I have to take tables on my own for the first time and I dont want to feel stupid if someone asksI have to leave for work soon and I need to know what hibachi chateaubriand is!?
For real quick answers just type in the word you don't know in a yahoo search. Technically a particular thick cut from the tenderloin served with Chateau potatoes and Sauce Ch芒teaubriand. Usually serves 2 - 3 people.I have to leave for work soon and I need to know what hibachi chateaubriand is!?
Hibachi is a grill



Chateaubriand is a cut of meat ( steak)







Ch芒teaubriand is a small roast extravagantly cut from the center of the beef tenderloin. In the 200 years since it was first prepared by the Vicomte de Ch芒teaubriand's chef, Montmireil, we seem to have lost it's exact dimensions. Some people will tell you that it can be as little as 1-1/2 inches thick, which is essentially a tenderloin steak, and not ch芒teaubriand. There is even disagreement in really old cookbooks, though, in which the meat ranges from three to five inches thick, and weighs 12 to 16 ounces. It should serve two to three.



Because of its thickness, cooking ch芒teaubriand requires care, to avoid overcooking the outside while leaving the center raw. Legend has it that Montmireil placed his master's roast between two other cuts of tenderloin, burnt both the outside meats to a crisp, and threw them away, leaving the Vicomte's portion evenly pink through and through. (We often ask ourselves, where all the really innovative chef's have gone?)



For our purposes, you would roast the meat in a hot oven, or grill it or broil it (turning occasionally), until it reached an internal temperature of 130掳F (54掳C), which, after a short rest, would produce a medium-rare ch芒teaubriand.



Ch芒teaubriand was traditionally served with ch芒teau potatoes (peeled potatoes cut into the shape of large olives (we're not kidding), parboiled, and cooked in butter on top of the stove or in a medium oven), and sauce ch芒teaubriand. For the last hundred years or so, the few people that prepare ch芒teaubriand have opted for the more mainstream b茅arnaise sauce instead.



If you order ch芒teaubriand from a restaurant menu, you will most likely be served a porterhouse steak.I have to leave for work soon and I need to know what hibachi chateaubriand is!?
It is this cokked on a hibachi http://www.ochef.com/982.htm. Good luck tonight.