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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It typically stays fresh for 3 to 5 days when kept at or below 40°F (4°C).
Yes, it freezes very well. For best quality, use within 6-12 months and thaw slowly in the refrigerator.
Look for a bright cherry-red color, firm texture, and fine white flecks of marbling (intramuscular fat).
No, washing raw meat can spread bacteria around your kitchen. Cooking to the proper temperature kills any surface bacteria.
Top sirloin is a leaner, more affordable alternative, while Ribeye is better if you prefer more fat and flavor.
Yes, it is considered a lean protein source, providing essential minerals like iron and zinc with less fat than many other beef cuts.
The tenderloin is the whole muscle, while filet mignon is a specific steak cut from the smaller, tapered end of that muscle.
Use a meat thermometer to reach an internal temperature of 130°F to 135°F (54°C to 57°C).
It is the most tender muscle on the animal and makes up a very small percentage of the total carcass weight.
raw beef tenderloin steak is a versatile ingredient found in cuisines around the world. With 155 calories per 100g and 22 grams of protein, it's a nutritious addition to many dishes.
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