Beef Tenderloin Steaks
Beef tenderloin steaks are premium cuts from the most tender part of the cow, known for their buttery texture and mild flavor. Typically seasoned simply with salt, pepper, and herbs, they are often pan-seared or grilled to highlight the quality of the meat. This dish is a classic in Western cuisine, particularly celebrated in American and French culinary traditions.
🍽️ Nutrition at a glance
This dish is very high in protein and contains a moderate amount of fat, with virtually no carbohydrates. It is an excellent source of essential nutrients like iron, zinc, and B vitamins, particularly B12. A typical serving of about 170 grams contains approximately 400-450 calories.
Nutrition breakdown
| Calories | 420 kcal |
| Protein | 50 g |
| Carbs | 0 g |
| Fat | 23 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 85 mg |
| Iron | 4.5 mg |
| Zinc | 8.5 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 15 mg |
| Vitamin B6 | 0.8 mg |
| Phosphorus | 350 mg |
| Selenium | 40 mcg |
| Potassium | 600 mg |
Per 1 steak (170 g) · estimated, varies by recipe
💡 What's interesting
The tenderloin is the least-worked muscle on the cow, which is why it's so tender but also relatively low in fat and flavor compared to marbled cuts like ribeye. Nutritionally, it's one of the leanest red meat options, making it a popular choice for high-protein, lower-fat diets.
