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Tenderloin Steak (Filet Mignon)

UPC Number: 1388 IMPS/NAMP Number 1189

Also Known As Beef Loin, Tenderloin Steak, Side Muscle Off, Skinned; Beef Tender Steak; Butt Tenderloin; Chateaubriand; Chateaubriand Filet De Boeuf; Filet De Boeuf; Filet Mignon; Filet Steak; Fillet de Boeuf; Fillet Steak; Medallions; Short Tenderloin; Tenderloin Medallion; Tenderloin Steak, Side Muscle Off, Skinned; This is the most tender steak, lean yet succulent, with a fine buttery texture. This steak also meets government guidelines for lean. Learn more here.

Tenderloin Steak (Filet Mignon)

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.


COOKING METHODS:

Broiling
Skillet-cooking
Skillet-to-oven
Grilling
Grill
Oven-roasting
Sous-vide

NUTRITION

Calories Calories From Fat Total Fat Cholesterol Sodium Carbohydrates Protein Iron Choline
170 kcal 60 g 7 g 80 mg 50 mg 0 g 26 g 3.01 mg 3.93 mg

* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Courtesy of BeefItsWhatsForDinner.com