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Beef Tenderloin Roast

Also indexed as:Chateaubriand
Beef Tenderloin Roast: Main Image

Related Topics

  1. Beef Tenderloin & Garlic-Roasted Vegetables
  2. Asian Beef & Broccoli with Noodles
  3. Recipes with Beef

Buying 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.

Varieties

Beef tenderloin roast is sometimes labeled Chateaubriand, 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).

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The information presented in the Food Guide is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.