Diet & Fitness

Beef Tenderloin Roast

Also indexed as: Chateaubriand

Buying Tips

Look for tenderloin roast with a clear, red color. Normally, beef is purplish-red, but when exposed to oxygen it takes on a cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat retains the darker color. Vacuum-packed tenderloin roast also shows this purplish color. Packaged tenderloin roast should be cold and the packaging free of punctures or tears; vacuum-packed roast should have its seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it before or on that date.

Varieties

Beef tenderloin roast is sometimes labeled Châteaubriand, in honor of a noted French chef. It is a lean cut that is free of bones, and usually weighs 4 to 6 pounds (2–3kg).

Preparation, Uses, & Tips

To achieve the degree of doneness you want, place a meat thermometer deep in the large end of the tenderloin and cook to 5 to 10 degrees below the desired temperature, or use an instant-read thermometer. The temperature for medium rare is 145°F (63°C), for medium 160°F (71°C), and for well done 170°F (77°C). When done, remove the roast and let it stand 15 to 20 minutes before carving. The roast will continue cooking as it stands.

Roast

Place the meat on a rack in a shallow roasting pan in a hot oven—425°F (22°C)—and cook until the meat reaches the desired degree of doneness, 50 to 70 minutes.

Grill

Brush the tenderloin with oil and place it directly over medium-high heat. Cook, turning occasionally, until the tenderloin roast reaches the desired degree of doneness, 35 to 60 minutes.

Braise

Heat oil in a deep skillet and brown the meat on all sides. Add cooking liquid and seasonings if desired, bring to a simmer, and then reduce the heat. Simmer 10 minutes per pound (445g) or until the tenderloin roast reaches the desired degree of doneness.

Storing

Store tenderloin roast in its original packaging in the coldest part of the refrigerator, where it will keep for three to four days. It may be frozen in this packaging for up to two weeks. For longer freezing, wrap the roast in heavy-duty aluminum foil, freezer paper, or freezer bags. Securely wrapped, the roast will keep six to twelve months in the freezer. Defrost the tenderloin in the refrigerator, allowing 4 to 5 hours per pound (445g), depending on size. Cook as soon as possible after defrosting.

Nutrition Highlights

Beef tenderloin roast (fat trimmed to 1/4 inch [0.6cm], roasted), 3 oz. (85g)

Calories: 282
Protein: 20g
Carbohydrate: 0g
Total Fat: 22g
Fiber: 0g

*Excellent Source of: Selenium (19.64mcg), Vitamin B12 (2.08mcg), and Zinc (3.37mg)

*Good Source of: Iron (2.60mg), Niacin (2.52mg), Phosphorus (170.00mg), Riboflavin (0.22mg), and Vitamin B6 (0.21mg)

Food Guide