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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw beef tenderloin typically lasts 3 to 5 days in the refrigerator if kept at 40°F (4°C) or lower.
Yes, it can be frozen for 6 to 12 months for best quality, though it remains safe indefinitely if kept constantly frozen.
Select grade is leaner than Choice or Prime, meaning it has less intramuscular fat (marbling) and may be slightly less tender.
Look for a bright cherry-red color, firm texture, and meat that is moist but not dripping with excess liquid.
Eye of round or top sirloin are leaner alternatives, while venison loin offers a similar texture with a gamier flavor.
Trim any silver skin (the tough white connective tissue) and pat the meat dry to ensure a good sear.
For a medium-rare tenderloin, aim for an internal temperature of 135°F (57°C) after resting.
Yes, it is one of the leanest cuts of beef, providing high protein and essential minerals with relatively low saturated fat.
Common preparations include Filet Mignon, Beef Wellington, Chateaubriand, and high-end Beef Stroganoff.
raw select tenderloin steak is a versatile ingredient found in cuisines around the world. With 155 calories per 100g and 22.4 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the meat category with complete nutrition information.
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Browse recipes →No, raw beef tenderloin is naturally zero-carb and contains no sugar or fiber.