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A steak cut from the beef tenderloin, which is the inside muscle of the short loin. It is among the most desirable, tender, and expensive cuts of beef. The tenderloin makes an excellent roast or it can be cut into steaks. Grilling, broiling, and sautéing are the best methods for cooking tenderloin steaks.
The three types of steaks cut from the beef tenderloin are the Filet Mignon, which is cut from the large end of the tenderloin, Châteaubriand, which is cut from the center of the tenderloin and usually cooked whole and then sliced and is the most tender part of the tenderloin, and Tournedos, which are cut from the small end of the tenderloin. Steaks cut from the tenderloin are also known as "Fillet Steaks".
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USDA Nutrition Facts |
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| Calories 164 |
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| Protein 8g |
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| Total Fat 10g |
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| Total Carbohydrates 9g |
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| Dietary Fiber 1g |
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| Sugars 0g |
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| Potassium 172mg |
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| Sodium 425mg |
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| Cholesterol 32mg |
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| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Calories 251 |
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| Protein 18g |
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| Total Fat 18g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 145mg |
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| Sodium 1134mg |
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| Cholesterol 98mg |
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| Serving Size 1 oz |
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| Calories 198 |
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| Protein 14g |
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| Total Fat 14g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 297mg |
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| Sodium 1217mg |
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| Cholesterol 54mg |
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Tenderloin Steak, Beef term - Related Content |
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SteaksSteaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and ... |
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Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to ... |
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General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat ... |
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| Beef Article |
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| General Guidelines | Degree of Doneness | Meat Thermometers
General Guidelines
Even though harmful bacteria are usually only on the surface of whole beef cuts, there ... |
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| A slice of beef, cut from various areas of the beef carcass, ranging in thickness between one-half to one inch and of a size intended to be one serving (many steaks can easily ... |
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| The 7-bone steak is a cross cut steak of the shoulder blade. It gets its name from the cross cut of bone that is shaped like a "7". It is a bit tough, so it is best to braise it. |
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| The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals. It can be used as a roast or it can be cut into ... |
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| A generic name given to a steak cut from the beef tenderloin. In France, a filet steak often refers to a steak cut from an area between the tournedo and chateaubriand portions of ... |
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| A thin steak that is cut from the top round roast. A thicker steak cut from the top round roast is known as a top round steak. A round steak may also refer to a cross cut steak ... |
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