Beef Tenderloin Roast
Also indexed as:Chateaubriand
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 Châteaubriand, 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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