Calories in Beef Tenderloin: Nutritional facts for Beef Tenderloin Types

A 100g serving of broiled beef tenderloin with 1/8" fat contains 267 calories. A 100g serving of grilled beef tenderloin with 0" fat has 198 calories. A 100g serving of raw beef tenderloin has 158 calories.

One kilogram (1000g) of broiled beef tenderloin with 1/8" fat contains 2670 calories. One kilogram of grilled beef tenderloin with 0" fat has 1980 calories. One kilogram of raw beef tenderloin has 1580 calories.

One medium broiled beef tenderloin steak (224g) contains 606 calories. A medium grilled beef tenderloin steak (224g) has 449 calories. An 8oz filet mignon from Omaha Steaks has 370 calories. A 6oz filet from Ruth's Chris Steak House has 490 calories. The 8oz Filet Mignon at The Capital Grille contains 650 calories.

Beef tenderloin provides distinct nutritional benefits from a high concentration of quality protein and key micronutrients, with less fat than many other beef cuts. The main health benefits of eating beef tenderloin are outlined below.

• Supports Lean Muscle Development: The complete protein in beef tenderloin provides all essential amino acids required for building and maintaining lean muscle mass. A study by Schoenfeld, B. J., Aragon, A. A., & Krieger, J. W. (2013), "The effect of protein timing on muscle strength and hypertrophy," established that adequate protein intake is fundamental for maximizing muscle repair and growth in response to resistance training.
• Promotes Neurological Health: The high concentration of Vitamin B12 in beef tenderloin is vital for maintaining healthy nerve cells and supporting cognitive function. Vitamin B12 is a key component in the synthesis of myelin, the protective sheath that surrounds nerves. Research by O'Leary, F., & Samman, S. (2010), "Vitamin B12 in health and disease," demonstrated the essential role of Vitamin B12 in preventing neurological disorders and preserving brain health.
• Aids in Oxygen Transport: Beef tenderloin is a rich source of heme iron, a highly bioavailable form of iron found in animal products. Heme iron is critical for the production of hemoglobin, the protein in red blood cells that transports oxygen from the lungs to the rest of the body. A review by Abbaspour, N., Hurrell, R., & Kelishadi, R. (2014), "Review on iron and its importance for human health," confirmed that adequate intake of heme iron is effective in preventing iron-deficiency anemia and its associated fatigue.

Eating beef tenderloin, even as a leaner cut, involves health considerations connected to red meat consumption. The health risks associated with beef tenderloin are explained below.

• Association with Cardiovascular Disease: Beef tenderloin contains saturated fat, which can raise low-density lipoprotein (LDL) cholesterol levels in the blood, a risk factor for heart disease. A large broiled steak (280g) contains 19.1g of saturated fat (96% DV). A scientific advisory from the American Heart Association by Sacks, F. M., et al. (2017), "Dietary Fats and Cardiovascular Disease," reaffirmed the recommendation to limit saturated fat intake to reduce cardiovascular disease risk. An alternative with lower saturated fat is skinless chicken breast or salmon. A suggested amount is a small portion limited to a few times per month.
• Potential Link to Certain Cancers: High consumption of red meat, including beef tenderloin, is associated with an increased risk of colorectal cancer, particularly when cooked at high temperatures which can form carcinogenic compounds. A comprehensive review by the World Health Organization's International Agency for Research on Cancer (2015), "Red Meat and Processed Meat," classified red meat as "probably carcinogenic to humans" based on substantial evidence. A lower-risk alternative is baked fish or plant-based proteins like tofu. A daily suggested amount for red meat is to adhere to guidelines that recommend limiting intake to less than 70g per day.

Yes, beef tenderloin can be a good food choice in moderation within a balanced diet because it is a lean beef cut that delivers high-quality protein and key nutrients with lower saturated fat than other steaks. The nutritional makeup provides several advantages for bodily functions. The high protein content supports Weight Management by increasing feelings of fullness and maintaining metabolic rate, a concept detailed in a study by Paddon-Jones, D., et al. (2008), "Protein, weight management, and sarcopenia." The zinc in beef tenderloin boosts Immune Health by supporting immune cell function, as outlined in a review by Prasad, A. S. (2008), "Zinc in Human Health: Effect of Zinc on Immune Cells." The phosphorus in the meat promotes Bone Health, serving as a vital structural component of bones and teeth, a relationship explained in a review by Heaney, R. P. (2000), "Calcium, dairy products and osteoporosis."

The calorie count in beef tenderloin varies depending on which part of the muscle is used. The Chateaubriand cut has the highest calorie value at 220 calories per 100 grams when cooked, a result of its origin from the thicker, more marbled center of the muscle. The Filet Mignon cut contains the lowest calorie value at 198 calories per 100 grams, reflecting its source from the leanest, tapered end of the tenderloin. A whole tenderloin roast averages 210 calories per 100 grams, balancing the leaner tip with the richer center portion.

Beef tenderloin is red meat which makes it unlikely to be used in dessert preparations. 

The recognition of beef tenderloin as a premier culinary cut originated in 19th-century French fine dining. The tenderloin muscle, located beneath the ribs, is not heavily used, which makes the meat exceptionally tender. French butchers were the first to isolate this muscle and create specific portions. The most renowned cut, "filet mignon," which means "dainty filet," refers to the small, thick steaks from the muscle's narrow end. This cut gained fame in Parisian bistros and became a symbol of culinary luxury. The "Chateaubriand," a larger roast from the center of the tenderloin, was named after a French aristocrat. These preparations, especially filet mignon with a rich sauce, were adopted by elite American restaurants like Delmonico's in New York, establishing the beef tenderloin's reputation as the most tender and valuable cut of beef.