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National Cattlemen’s Beef Association

Beef Tenderloin Roast

Also indexed as: Chateaubriand

Tenderloin roast is a succulent luxury cut, suitable for special dinners and celebrations.

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Beef tenderloin roast is a cylinder-shaped cut that comes from the short loin, a seldom-exercised area and the most tender part of the animal. Tenderloin roast is a succulent luxury cut, suitable for special dinners and celebrations. The full tenderloin is made up of two muscles, a large tenderloin muscle and a smaller muscle sometimes featured on its own in filet mignon. Together, the muscles taper from the thick end, called the bull nose, to a narrower end. Though this cut is usually roasted whole for special occasions, the meat can also be cut up for stir-fry or kabobs.

Varieties

Beef tenderloin roast is sometimes labeled Châteaubriand, in honor of a noted French chef. It is a lean cut that is free of bones, and usually weighs 4 to 6 pounds (2–3kg).

Buying and storing tips

Look for tenderloin roast with a clear, red color. Normally, beef is purplish-red, but when exposed to oxygen it takes on a cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat retains the darker color. Vacuum-packed tenderloin roast also shows this purplish color.

Packaged tenderloin roast should be cold and the packaging free of punctures or tears; vacuum-packed roast should have its seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it before or on that date.

Store tenderloin roast in its original packaging in the coldest part of the refrigerator, where it will keep for 3 to 4 days. It may be frozen in this packaging for up to two weeks. For longer freezing, wrap the roast in heavy-duty aluminum foil, freezer paper, or freezer bags. Securely wrapped, the roast will keep 6 to 12 months in the freezer. Defrost the tenderloin in the refrigerator, allowing 4 to 5 hours per pound (445g), depending on size. Cook as soon as possible after defrosting.

Availability

Tenderloin roast is commonly available in grocery stores.

Preparation, uses, and tips

To achieve the degree of doneness you want, place a meat thermometer deep in the large end of the tenderloin and cook to 5 to 10 degrees below the desired temperature, or use an instant-read thermometer. The temperature for medium rare is 145°F (63°C), for medium 160°F (71°C), and for well done 170°F (77°C). When done, remove the roast and let it stand 15 to 20 minutes before carving. The roast will continue cooking as it stands.

To roast, place the meat on a rack in a shallow roasting pan in a hot oven—425°F (22°C)—and cook until the meat reaches the desired degree of doneness, 50 to 70 minutes.

To grill, brush the tenderloin with oil and place it directly over medium-high heat. Cook, turning occasionally, until the tenderloin roast reaches the desired degree of doneness, 35 to 60 minutes.

To braise, heat oil in a deep skillet and brown the meat on all sides. Add cooking liquid and seasonings if desired, bring to a simmer, and then reduce the heat. Simmer 10 minutes per pound (445g) or until the tenderloin roast reaches the desired degree of doneness.

Nutritional Highlights

Beef tenderloin roast (fat trimmed to 1/4 inch [0.6cm], roasted),, 3oz. (85.05g)
Calories: 282.2
Protein: 20.0g
Carbohydrate: 0.0g
Total Fat: 21.7g
Fiber: 0.0g

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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