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By Amanda Haas
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.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.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 |
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 |
1
Remove beef tenderloin from the refrigerator at least 1 hour before cooking to let come to room temperature.
1 (4-5 lb) 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.
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.
3 Tablespoon Olive oil
2 Teaspoon kosher salt
1 Teaspoon freshly ground black 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
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 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
8
Slice tenderloin into thick slices and serve with gremolata. Enjoy!
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