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Look for tenderloin steak that has a clear, red color and is firm to the touch. Make sure to buy it on or before the “sell by” date on the package (the last day it should be offered for sale).
Refrigerate tenderloin steak in its original packaging for up to four days or freeze it up to two weeks.
Tenderloin steak should be cooked by dry-heat methods—try broiling, grilling, or pan-broiling—to a tender medium 160°F (71°C).
Brush tenderloin steak lightly with oil and grill 6 to 8 minutes, depending on the thickness of the steak. Turn once and remove when it reaches the desired degree of doneness.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.