Tenderloin Steak, Beef

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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".

USDA Nutrition Facts

Calories164
Protein8g
Total Fat10g
Total Carbohydrates9g
Dietary Fiber1g
Sugars0g
Potassium172mg
Sodium425mg
Cholesterol32mg
Serving Size1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories251
Protein18g
Total Fat18g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium145mg
Sodium1134mg
Cholesterol98mg
Serving Size1 oz
Calories198
Protein14g
Total Fat14g
Total Carbohydrates0g
Dietary Fiber0g
Potassium297mg
Sodium1217mg
Cholesterol54mg

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