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Meat Counter Beef USDA Choice Tenderloin Roast Chateaubriand - 2.50 LB
Tenderloin Roast, Beef Loin, Chateaubriand
USDA Choice.
Ingredients
|
Serving Size: 4oz Servings Per Container: varied |
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| Calories | Amount Per Serving
280 |
% Daily Value |
|---|---|---|
| Calories From Fat | Amount Per serving 180 | |
| Total Fat | Amount Per serving 20g | 31% |
| Saturated Fat | Amount Per serving 8g | 40% |
| Trans Fat | Amount Per serving (-) | |
| Polyunsaturated Fat | Amount Per serving (-) | |
| Monounsaturated Fat | Amount Per serving (-) | |
| Cholesterol | Amount Per serving 75mg | 24% |
| Sodium | Amount Per serving 55mg | 2% |
| Total Carbohydrate | Amount Per serving 0g | 0% |
| Dietary Fiber | Amount Per serving (-) | (-) |
| Sugars | Amount Per serving (-) | |
| Protein | Amount Per serving 22g | 0% |
| Vitamin A | (-) | |
| Vitamin C | (-) | |
| Calcium | 2% | |
| Iron | 8% | |
Beef.
Product Attributes
Directions
1. Always remove the meat from the refrigerator (Steaks 30 minutes and roasts 45 minutes) prior to cooking. 2. Always use tongs to turn or move the meat around while cooking. Using a fork will pierce the meat, which will cause it to dry out. 3. Always let the meat rest after cooking. Steaks: 5 to 7 minutes. Roasts: 10 to 15 minutes. Beef Tenderloin Roast 2 to 3 Lbs: Oven roast at 325 degrees F. Med Rare: 35 to 40 mins. Med: 45 to 50 mins. Larger roast add 10-20 mins. Heat oven to 425 degrees F. Place roast (from refrigerator), fat side up, on rack in shallow roasting pan. Season with salt and pepper. Insert ovenproof meat thermometer so tip is centered in thickest part of roast. Time roast per above. Remove when temp reads 135-140 degrees F for med rare, 145-150 degrees F for med. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly for y
About the Producer
Safeway
Disclaimer
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