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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw beef tenderloin roast typically lasts 3 to 5 days in the refrigerator if kept in its original packaging or tightly wrapped.
Yes, it freezes very well. Wrap it tightly in plastic wrap and then foil, or use a vacuum sealer. It will maintain best quality for 6 to 12 months.
The best substitutes are top sirloin roast or eye of round roast for a lean option, though they are less tender. Ribeye roast is a flavorful but fattier alternative.
Look for meat that is bright cherry-red in color with fine white flecks of marbling. Avoid meat that looks grey or has a strong odor.
No, washing raw meat is not recommended as it can spread bacteria to your sink and kitchen surfaces. Cooking to the proper temperature kills bacteria.
Yes, the tenderloin is one of the leanest cuts of beef, making it lower in calories and saturated fat than many other steaks.
Silver skin is a tough, white connective tissue. It does not break down during cooking and should be removed with a sharp knife before roasting.
Because it is a mild-flavored cut, simple seasonings like kosher salt, cracked black pepper, garlic, and fresh herbs like rosemary or thyme work best.
raw beef tenderloin roast is a versatile ingredient found in cuisines around the world. With 143 calories per 100g and 21.8 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →For a roast, plan on about 1/2 pound (225g) of raw meat per person to account for slight shrinkage during cooking.