Beef Tenderloin Roast (Loin Fat, 18″ Fat All Grades, Cooked, Roasted)
Beef tenderloin is often regarded as one of the most tender cuts of beef, and when prepared as a roast, it offers a flavorful, melt-in-your-mouth experience. Known for its rich taste and juicy texture, this cut is a favorite for special occasions and holiday feasts. When roasted with its layer of fat, the tenderloin retains moisture, ensuring a perfectly cooked piece of meat that is both succulent and satisfying.
Nutritional Information (per 100g serving)
| Nutrient | Amount |
|---|---|
| Energy (kcal) | 324.0 kcal |
| Protein | 23.9 g |
| Total Fat | 24.6 g |
| Saturated Fat | 9.72 g |
| Carbohydrates | 0.0 g |
| Fiber | 0.0 g |
| Sugars | 0.0 g |
| Calcium | 9.0 mg |
| Iron | 3.11 mg |
| Magnesium | 22.0 mg |
| Phosphorus | 203.0 mg |
| Potassium | 331.0 mg |
| Sodium | 57.0 mg |
| Zinc | 4.03 mg |
| Copper | 0.123 mcg |
| Manganese | 0.014 mg |
| Selenium | 22.9 mcg |
| Vitamin C | 0.0 mg |
| Thiamine (B1) | 0.09 mg |
| Riboflavin (B2) | 0.26 mg |
| Niacin (B3) | 3.0 mg |
| Vitamin B6 | 0.25 mg |
| Folate (B9) | 8.0 mcg |
| Vitamin B12 | 2.46 mcg |
| Vitamin A | 0.0 mcg |
| Vitamin E | 0.0 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information
This dish contains no known allergens if prepared as described. However, individuals with specific dietary restrictions or sensitivities should always verify preparation methods and ingredients used in marinades or seasonings.
Dietary Preferences
- Gluten-Free: Beef tenderloin roast is naturally gluten-free.
- Keto-Friendly: With zero carbohydrates, this is a perfect option for a keto or low-carb diet.
- Paleo: As it is a pure, unprocessed animal product, beef tenderloin fits perfectly into a paleo diet.
- Low-Carb: This cut of beef contains no carbohydrates, making it a great choice for low-carb or diabetic-friendly meals.
Cooking Tips & Advice
Beef tenderloin is best when cooked to the appropriate level of doneness, depending on personal preference. Roasting with the fat cap ensures that the meat remains juicy and flavorful. For best results, consider roasting at a high temperature for the first 10-15 minutes to develop a golden crust and then reduce the heat to allow the roast to cook through. Use a meat thermometer to check the internal temperature—rare should reach 125°F (52°C), medium-rare at 130°F (54°C), and medium at 140°F (60°C).
If you prefer a more flavorful roast, consider marinating the beef tenderloin beforehand in a mixture of herbs and spices. Garlic, rosemary, thyme, and black pepper are classic pairings that complement the beef’s natural richness. To enhance the presentation, serve it with a side of roasted vegetables or creamy mashed potatoes.
Conclusion
Beef tenderloin roast is a premium cut of meat that offers a rich, tender, and flavorful eating experience. With its high protein content and a variety of essential vitamins and minerals, it makes for a nourishing meal. Whether served as a holiday centerpiece or for an everyday indulgence, this cut of beef is versatile and can be adapted to suit a variety of dietary needs and preferences.
