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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 a constant temperature of 40°F (4°C) or lower.
Yes, it freezes very well. Wrap it tightly in plastic wrap and then foil or a freezer bag to prevent freezer burn; it lasts 6-12 months.
Look for meat that is bright cherry-red in color with fine white flecks of fat (marbling) and no grey or brown spots.
The best substitutes are ribeye roast for flavor or top sirloin roast for a leaner, more budget-friendly option.
Yes, you should remove the 'silver skin' (a tough, white connective tissue) as it does not break down during cooking.
Yes, the tenderloin is one of the leanest cuts of beef, making it lower in calories and saturated fat than ribeye or T-bone.
Aim for an internal temperature of 145°F (63°C) after resting; remove it from the oven when it hits 135°F (57°C).
Salting 24 hours in advance (dry brining) can improve flavor and texture, but ensure it is kept uncovered on a rack in the fridge.
It is the primary cut used for Beef Wellington, Chateaubriand, and high-end Sunday roasts.
raw tenderloin roast beef 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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View all meat →Discover 0 recipes featuring raw tenderloin roast beef with step-by-step instructions.
Browse recipes →A medium roast (approx. 2 lbs or 900g) typically serves 4 to 5 adults, assuming 6-8 ounces per person.