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Beef Tenderloin with Tomato Vinaigrette

10

40

Cherry

Gather your favorite people to try this hearty beef roast that's flooded with full-bodied, hardwood smoke flavor. The zesty tomato vinaigrette sets this dish apart from the rest.

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  • 1 Whole beef tenderloin, trimmed

  • Traeger Prime Rib Rub

  • Salt

  • Pepper

  • 1 Teaspoon Fresh thyme leaves, chopped, plus more for garnish

  • 6 Plum tomatoes, cored, peeled, and seeded

  • 2/3 Cup extra-virgin olive oil

  • 2 Tablespoon balsamic vinegar

  • 1

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes. For optimal results, set to 500˚F if available.

    500 ˚F

  • 2

    Tuck the thin end of the tenderloin underneath the roast and secure it with butcher's twine. Rub the meat with olive oil and season it with the Traeger Prime Rib Rub, or salt and pepper

    • 1 Whole beef tenderloin, trimmed

    • As Needed Traeger Prime Rib Rub

    • To Taste Salt

    • To Taste Pepper

  • 3

    Insert the probe into the thickest part of the roast. Place the tenderloin directly on the grill grates. Close the lid and cook for 20 minutes. Reduce the Traeger temperature to 350°F. Roast 20 minutes longer, or to desired degree of doneness 130°F for medium-rare, 140°F for medium, 155°F for well-done.

    350 ˚F

    130 ˚F

  • 4

    Make the tomato vinaigrette. In a blender jar or food processor, combine the tomatoes, olive oil, balsamic vinegar, and thyme leaves and puree until smooth. Season with Traeger Prime Rib Rub, or salt and pepper, to taste.

    • 1 Teaspoon Fresh thyme leaves, chopped, plus more for garnish

    • 6 Plum tomatoes, cored, peeled, and seeded

    • 2/3 Cup extra-virgin olive oil

    • 2 Tablespoon balsamic vinegar

  • 5

    Remove the tenderloin from the grill and let rest for 5 minutes before slicing. If serving cold, thoroughly chill the tenderloin before slicing. Garnish with sprigs of thyme and serve with tomato vinaigrette, as desired. Enjoy!

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