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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, tenderloin is one of the leanest cuts of beef, offering a high protein-to-fat ratio. It is an excellent source of Vitamin B12, zinc, and heme iron, which are essential for energy production, immune health, and preventing anemia.
A 100g serving of raw tenderloin roast contains approximately 21.67g of protein. This high-quality complete protein provides all the essential amino acids necessary for muscle building and tissue repair.
Yes, tenderloin roast is ideal for a ketogenic or low-carb diet as it contains 0g of carbohydrates. Its moderate fat content (6.93g per 100g) and high protein make it a staple for those focusing on animal-based fats and proteins.
The most common method is to sear the exterior in a hot skillet to develop flavor, then finish roasting it in the oven at 425°F (220°C). Because it is very lean, it is best served medium-rare to maintain its signature tenderness.
Tenderloin is prized more for its extremely tender, buttery texture than for an intense beef flavor. It has a mild, delicate taste compared to fattier cuts like ribeye, making it a perfect canvas for herb rubs or rich sauces.
Raw beef tenderloin should be kept in the coldest part of the refrigerator and typically lasts 3 to 5 days. If it is vacuum-sealed, it may last slightly longer, but always check for off-odors or a slimy texture before cooking.
Yes, you can freeze raw tenderloin for 6 to 12 months. To prevent freezer burn, wrap it tightly in plastic wrap followed by a layer of aluminum foil, or use a vacuum sealer to remove all air.
raw tenderloin roast beef is a versatile ingredient found in cuisines around the world. With 149 calories per 100g and 21.67 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, it is an excellent option for weight loss due to its high satiety and relatively low calorie count (149 calories per 100g). The high protein content helps maintain lean muscle mass while you are in a calorie deficit.
For a perfect medium-rare result, remove the roast from the oven when it reaches an internal temperature of 130°F (54°C). Let it rest for 15 minutes; the carryover cooking will bring it to the ideal 135°F (57°C).
In its natural, raw state, tenderloin roast beef is 100% gluten-free. However, if you purchase a pre-marinated roast, be sure to check the ingredient label for hidden gluten in thickeners, soy sauce, or spice blends.