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Roasted Beef Tenderloin With Gremolata

Roasted Beef Tenderloin With Gremolata

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

10 Minutes

Cook Time

1 Hours

Pellets

Signature Pellet Blend

Ingredients

How many people are you serving?

8

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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.

    Ingredients
    • 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.

    Ingredients
    • 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.

    Ingredients
    • 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!

Cooking Notes

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