Nutrition Facts Filet, Beef Tenderloin
|Amount per 3 oz (85 g)100 grams1 steak, excluding refuse (yield from 1 raw steak, with refuse, weighing 154 g) (104 g)100 grams|
|% Daily Value*|
|Total Fat 17g||26%|
|Saturated fat 7g||35%|
|Polyunsaturated fat 0.7g|
|Monounsaturated fat 7g|
|Trans fat n/a|
|Total Carbohydrate 0g||0%|
|Dietary fiber 0g||0%|
|Vitamin A||0%||Vitamin C||0%|
|Vitamin D||2%||Vitamin B-6||30%|
*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Where It’s Cut From: The central section of the Psoas major muscle in the Short loin primal of the steer.
The Best Way to Cook It: Pan-frying, or grilling. Because it’s so low in fat and fat conducts heat more slowly than muscle, tenderloins tend to cook much faster than other steaks and are far more prone to drying out. Pan-frying in oil and finishing by basting it with butter helps add some richness, as does wrapping it in bacon before grilling (a very common approach). Even better is to purchase and roast or grill-roast it whole as a Châteaubriand—less surface area means less moisture loss. Because of its mild flavor, it’s often paired with flavorful sauces or compound butters.