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Also known as: beef tenderloin roast
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, it is a lean, nutrient-dense protein source. It provides essential nutrients like heme iron for energy, Vitamin B12 for nerve function, and zinc for immune support, all while being relatively low in calories compared to more marbled beef cuts.
A 100g serving contains approximately 27.26 grams of high-quality protein. This makes it an excellent choice for muscle repair, growth, and maintaining overall body function.
Absolutely. With 0 grams of carbohydrates per serving, roasted beef tenderloin is an ideal staple for ketogenic and other low-carb diets. It provides healthy fats and high protein without impacting blood sugar levels.
Plain roasted beef tenderloin is naturally gluten-free. However, always check the ingredients if it has been pre-marinated or seasoned, as some rubs or sauces may contain wheat-based thickeners or soy sauce.
For the best results, sear the outside in a hot pan to develop flavor, then roast in the oven at 425°F (218°C) until the internal temperature reaches 135°F (57°C) for medium-rare. Always let it rest for 15 minutes before slicing to retain its juices.
'Choice' is a USDA grade indicating high-quality beef with less marbling than 'Prime' but more than 'Select.' It is very tender, juicy, and flavorful, making it perfect for dry-heat cooking methods like roasting.
Store leftovers in an airtight container or wrapped tightly in foil in the refrigerator for 3 to 4 days. For longer storage, you can freeze the cooked roast for up to 2 to 3 months, though the texture may change slightly upon thawing.
roasted choice beef tenderloin roast is a versatile ingredient found in cuisines around the world. With 188 calories per 100g and 27.26 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Beef tenderloin is one of the leanest cuts of beef, but it still contains saturated fat and cholesterol. It can be part of a heart-healthy diet when consumed in moderation and paired with plenty of fiber-rich vegetables.
Freshly roasted beef should have a savory aroma and a firm texture. If the meat develops a sour or 'off' smell, a slimy or sticky surface film, or a greyish-green tint, it has likely spoiled and should be discarded.
It is a powerhouse of bioavailable nutrients, including heme iron to prevent anemia and Vitamin B12 for DNA synthesis. Its high zinc content supports wound healing and a robust immune system, while the complete protein profile supports muscle maintenance.