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Best to buy
Look for tenderloin roast that’s firm to the touch and has a clear, red color. Make sure to buy it on or before the “sell by” date on the package (the last day it should be offered for sale).
Store it safely
Refrigerate tenderloin roast in its original packaging for up to four days or freeze for up to two weeks.
Quick & easy recipe
Place the meat on a rack in a shallow roasting pan in a 425°F (22°C) oven and cook until the meat reaches the desired degree of doneness (50 to 70 minutes).
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.
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).
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)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
