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Grilled Tenderloin Steak
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 007 01
GRILLED TENDERLOIN STEAK
Yield 100
Portion 1 Steak
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
436 cal
0g
38 g
30 g
129 mg
88 mg
12 mg
Ingredient
Weight
Measure
Issue
BEEF,TENDERLOIN,RAW
44 lbs
Method
1 Use thawed beef tenderloin. Trim excess fat to 1/4-inch and slice tenderloins into 6 ounce steaks, about 3/4 inch thick. Grill on 400
F. griddle for 3 to 6 minutes for rare, 4 to 7 minutes for medium and 5 to 9 minutes for well done. CCP: Internal temperature must
reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 The narrow tail section may be butterflied or flattened to produce steaks of more uniform thickness. The cooking time varies due to size
variations of tenderloins.



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Grilled Tenderloin Steak

Yield: 100 Portion: 1 Steak
Calories: 436 cal
Carbohydrates: 0g
Protein: 38 g
Fat: 30 g
Cholesterol: 129 mg
Sodium: 88 mg
Calcium: 12 mg

Ingredient Weight Measure Issue
BEEF,TENDERLOIN,RAW 44 lbs

Method:
1 Use thawed beef tenderloin. Trim excess fat to 1/4-inch and slice tenderloins into 6 ounce steaks, about 3/4 inch thick. Grill on 400
F. griddle for 3 to 6 minutes for rare, 4 to 7 minutes for medium and 5 to 9 minutes for well done. CCP: Internal temperature must
reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 The narrow tail section may be butterflied or flattened to produce steaks of more uniform thickness. The cooking time varies due to size
variations of tenderloins.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/grilled_tenderloin_steak.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence