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Roasted Beef Tenderloin With Gremolata

Roasted Beef Tenderloin With Gremolata

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This recipe takes one of the best cuts of beef–tenderloin–and elevates it to new heights with an infusion of hardwood flavor and a zesty, Italian gremolata sauce

Prep Time

10 Min

Cook Time

1 Hr
15 Min

Pellets

Signature Pellet Blend

Ingredients

This recipe serves:

8

Units of Measurement:
main
1 (4-5 lb) whole filet of beef tenderloin, trimmed and tied
3 Tablespoon Olive oil
2 Teaspoon kosher salt
1 Teaspoon freshly ground black pepper
Gremolata
2 Tablespoon lemon juice
2 Teaspoon honey
1/4 Cup finely chopped shallots
1 Cup finely chopped fresh parsley, mint, or a combination
1/2 Cup finely chopped roasted, salted almonds (optional)
1/2 Cup extra-virgin olive oil
To Taste freshly ground black pepper
To Taste kosher salt

Steps

  • 1

    Remove beef tenderloin from the refrigerator at least 1 hour before cooking to let come to room temperature.

  • 2

    When ready to cook, set the Traeger temperature to 450°F (or 500°F, if available) and preheat with the lid closed for 15 minutes.

    500 ˚F / 260 ˚C

  • 3

    Pat the tenderloin dry with paper towels. Transfer to a large baking sheet and rub all over with the olive oil. Season all sides with the salt and pepper.

  • 4

    Place beef tenderloin directly on the grill grate and sear on all sides. Turn temperature down to 300°F.

    300 ˚F / 149 ˚C

  • 5

    Roast the tenderloin at 300°F until it reaches an internal temperature of 125°F in the center for rare or 135°F for medium-rare, about 60 to 75 minutes. Turn once during cook time.

    300 ˚F / 149 ˚C

    125 ˚F / 52 ˚C

    01:00

  • 6

    Remove tenderloin from the grill, tent with foil and allow the beef to rest for 20 minutes. This will allow the juices to distribute evenly throughout the beef.

  • 7

    For the Gremolata: In a medium bowl, whisk together the lemon juice and honey until the honey dissolves. Stir in the shallot and a generous pinch of salt and let sit for 5 minutes. Add the herbs, almonds and oil. Stir to combine. Season with salt and pepper. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

  • 8

    Slice tenderloin into thick slices and serve with gremolata. Enjoy!

My Notes


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