Beef tenderloin is one of the most tender and succulent cuts of beef, making it a popular choice for special occasions and fine dining. A 100g serving of trimmed, cooked, broiled beef tenderloin with 1/2" fat contains about 318 calories. Despite its high calorie content, beef tenderloin has many nutritional benefits and can be included in a healthy diet in moderation.

Beef tenderloin is an excellent source of high-quality protein, iron, zinc, and vitamin B12. It is low in carbohydrates and does not contain any fiber. However, it is high in fat, so it is important to choose a lean cut and trim any visible fat before consuming.

In this article, we'll provide information on the Nutritional value of Beef tenderloin, how to prepare it, its Health benefits, the different Grades of beef, how to cook it, Side dishes to serve with it, how to freeze it, and how to properly store it.

What is a beef tenderloin?

Beef tenderloin is a long, narrow muscle that runs along the spine of the cow, close to the kidneys. It is also known as fillet, tournedos, or filet mignon. It is considered to be one of the most tender cuts of beef and is highly valued for its tenderness, flavor, and juiciness. It is often used in fine dining and gourmet recipes. Beef tenderloin can be purchased whole or in individual steaks. It is a versatile cut and can be cooked using a variety of methods, including grilling, broiling, roasting, and pan-searing.

What is the nutritional value of beef tenderloin?

Beef tenderloin is a good source of protein, iron, zinc, and vitamin B12. A 3 oz (85g) serving of cooked beef tenderloin contains approximately: - 185 calories - 26 g protein - 8 g fat - 0 g carbohydrates - 2 mg iron - 4 mg zinc - 1.4 mcg vitamin B12

How is beef tenderloin prepared?

Before Cooking Beef tenderloin, it is important to trim any visible fat and silverskin to avoid toughness and uneven cooking. The beef can be seasoned with salt, pepper, and other herbs and spices, according to your preference. Beef tenderloin can be cooked using a variety of methods, including grilling, broiling, roasting, and pan-searing. The cooking time and temperature will vary depending on the method used and the desired doneness. It is recommended to use a meat thermometer to ensure that the internal temperature of the beef reaches at least 145°F (63°C) for medium-rare and 160°F (71°C) for medium.

What are the health benefits of beef tenderloin?

When consumed in moderation, Beef tenderloin can provide several Health benefits. It is an excellent source of high-quality protein, which is essential for building and repairing muscles and other body tissues. Beef tenderloin is also a good source of iron, which is important for the formation of red blood cells and the prevention of anemia. It contains zinc, which is essential for the immune system and wound healing, and vitamin B12, which is important for nerve and cognitive function. It is important to choose a lean cut and trim visible fat to reduce saturated fat intake and improve cardiovascular health.

What are the different grades of beef?

Beef is graded based on its quality, tenderness, and marbling, which refers to the amount of fat dispersed throughout the meat. The three most common beef grades are Prime, Choice, and Select. Prime is the highest quality grade and is typically reserved for high-end restaurants and specialty markets. It is the most tender and flavorful, with the highest marbling. Choice is the second-highest grade and is more widely available. It is still tender and flavorful, but with slightly less marbling than Prime. Select is the lowest grade and is leaner, with less marbling and slightly less tenderness and flavor.

Is beef tenderloin a lean meat?

Despite its reputation as a high-calorie and high-fat food, Beef tenderloin can be a part of a healthy diet when consumed in moderation and with trimmed fat. A 100g serving of trimmed, cooked, broiled beef tenderloin with 1/2" fat contains approximately 7.4g of fat, which is considered a moderate amount. It is a good source of protein and other essential nutrients, and can help support muscle growth, repair, and overall health.

How do you cook beef tenderloin?

Beef tenderloin can be cooked using a variety of methods, including grilling, broiling, roasting, and pan-searing. The Cooking time and temperature will depend on the desired doneness and the method used. For a medium-rare beef tenderloin, the internal temperature should reach at least 145°F (63°C), which takes approximately 20-25 minutes for a 2lb (900g) tenderloin at 425°F (218°C). For a medium beef tenderloin, the internal temperature should reach at least 160°F (71°C), which takes approximately 25-30 minutes. It is important to use a meat thermometer to ensure that the beef is cooked to the desired doneness.

What are some side dishes to serve with beef tenderloin?

Beef tenderloin pairs well with a variety of Side dishes, including roasted vegetables, mashed or baked potatoes, steamed rice, green beans, asparagus, or a simple salad. Other options can include a creamy mushroom sauce, a red wine reduction, or a garlic butter for added flavor and richness.

Can you freeze beef tenderloin?

Beef tenderloin can be frozen for later use. It is recommended to freeze it in an airtight container or freezer bag to prevent freezer burn and contamination. To thaw frozen beef tenderloin, it is best to place it in the refrigerator overnight. It can also be thawed in cold water, or using a microwave. Once thawed, it should be cooked within 2-3 days to ensure maximum freshness and quality.

How to properly store beef tenderloin?

To ensure maximum freshness and quality, Beef tenderloin should be stored properly in the refrigerator or freezer. If storing in the refrigerator, it should be consumed within 2-3 days of purchase or preparation. To freeze beef tenderloin, it should be wrapped tightly in plastic wrap or aluminum foil, and placed in an airtight container or freezer bag. Frozen beef tenderloin can last up to 6-12 months in the freezer, depending on the storage conditions and quality of the beef. It is important to label and date the package, and to thaw and cook it properly before consuming.