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Roasted Beef Tenderloin With Gremolata

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Signature Pellet Blend

Culinary Pro Amanda Haas is taking one of the best cuts of beef – tenderloin – and elevating it to new heights with an infusion of hardwood flavor and a zesty, Italian gremolata sauce.

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  • 1 (4-5 lb) Snake River Farms Whole Filet of Beef Tenderloin, trimmed and tied

  • 2 Teaspoon Kosher salt

  • 1 Teaspoon freshly ground black pepper

  • 3 Tablespoon Olive oil

Gremolata

  • 2 Teaspoon honey

  • 2 Tablespoon lemon juice

  • 1/4 Cup finely chopped shallots

  • Kosher salt

  • 1 Cup finely chopped fresh parsley, mint or combination of the two

  • 1/2 Cup chopped roasted, salted almonds

  • 1/2 Cup extra-virgin olive oil

  • freshly ground black pepper

  • 1

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

    • 1 (4-5 lb) Snake River Farms Whole Filet of Beef Tenderloin, trimmed and tied

  • 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.

    450 ˚F

  • 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.

    • 2 Teaspoon Kosher salt

    • 1 Teaspoon freshly ground black pepper

    • 3 Tablespoon Olive oil

  • 4

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

    300 ˚F

  • 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

    125 ˚F

  • 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.

    • 2 Teaspoon honey

    • 2 Tablespoon lemon juice

    • 1/4 Cup finely chopped shallots

    • To Taste Kosher salt

    • 1 Cup finely chopped fresh parsley, mint or combination of the two

    • 1/2 Cup chopped roasted, salted almonds

    • 1/2 Cup extra-virgin olive oil

    • To Taste freshly ground black pepper

    • To Taste Kosher salt

  • 8

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

Cooking Notes

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