Also indexed as: Chateaubriand
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.
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.
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.
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.
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.
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).
Nutrition 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.