Chateaubriand Tenderloin Roast | Lean

Also Known As: Center Cut Tenderloin Roast; Filet Mignon Roast; Tenderloin Roast

The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.

Butcher's Note

Roast cut from the larger Tenderloin, the least exercised and most tender cut.

Industry Ids ?

UPC - 1386

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Loin Primal | Primal Cut

The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.

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Cooking Methods:

Nutrition Information

Nutrition:

150 CALORIES

0 % *

2.5g SAT FAT

0 % DV **

23g PROTEIN

0 % DV

2.7 mg IRON

0 % DV

3.5 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23375): 150 Calories; 60 Calories from fat; 6g Total Fat (2.5 g Saturated Fat; 0.3 g Trans Fat; 0.5 g Polyunsaturated Fat; 2.8 g Monounsaturated Fat; 0 g CLA Fat;) 70 mg Cholesterol; 45 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 23 g Protein; 2.7 mg Iron; 295 mg Potassium; 0.33 mg Riboflavin; 4.69 mg NE Niacin; 0.57 mg Vitamin B₆; 3.43 mcg Vitamin B₁₂; 214.2 mg Phosphorus; 3.51 mg Zinc; 21.08 mcg Selenium; 60.48 mg Choline.

This ingredient is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Phosphorus, and Choline.

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Recipes That Use This Cut:

Savory roasted potatoes, onions, tomatoes and zucchini pair perfectly with tender goodness of a Tenderloin Roast. This is one easy dish!

You're sure to keep your stamina during the hustle and bustle of the holiday season with this Tenderloin Roast recipe. Served with a cranberry balsamic sauce to make it that much more delicious.

Looking for a classic beef recipe to impress your guests? Serve a delicious Tenderloin Roast with the delicate flavors of white wine, mushrooms, and shallots.

This recipe will show your friends and family that you have some serious skills in the kitchen. Beef Tenderloin is baked in puff pastry with mushrooms and shallots for a dish that will surely be remembered.

Chateaubriand Tenderloin Roast | Lean

Industry Ids ?

UPC - 1386

Where This Cut Comes From:

Cooking Methods:

Nutrition:

Tenderloin Steak (Filet Mignon)

Tenderloin Steak (Filet Mignon)

Tenderloin Butt, Defatted

Tenderloin Butt, Defatted

Chateaubriand Tenderloin Roast | Lean

Industry Ids ?

UPC - 1386

Where This Cut Comes From:

Cooking Methods:

Nutrition:

Recipes That Use This Cut:

Beef Tenderloin & Garlic-Roasted Vegetables | 2 hrs

Beef Tenderloin with Easy Cranberry Balsamic Sauce | 1 hr 15 min

Classic Beef Chateaubriand | 55 min

Classic Beef Wellington | 1 hr 30 min

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Other Cuts You Might Like:

Tenderloin Steak (Filet Mignon)

Tenderloin Steak (Filet Mignon)

Tenderloin Butt, Defatted

Tenderloin Butt, Defatted