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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".
Tenderloin Steak

USDA Nutrition Facts

Beef, corned beef hash, with potato, canned (USDA#22908)

Calories 164
Protein 8g
Total Fat 10g
Total Carbohydrates 9g
Dietary Fiber 1g
Sugars 0g
Potassium 172mg
Sodium 425mg
Cholesterol 32mg

Beef, cured, corned beef, brisket, cooked (USDA#13347)

Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories 251
Protein 18g
Total Fat 18g
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Potassium 145mg
Sodium 1134mg
Cholesterol 98mg

Beef, cured, corned beef, brisket, raw (USDA#13346)

Serving Size 1 oz
Calories 198
Protein 14g
Total Fat 14g
Total Carbohydrates 0g
Dietary Fiber 0g
Potassium 297mg
Sodium 1217mg
Cholesterol 54mg

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