Roasted Beef Tenderloin With Gremolata

Step

• 1

  Remove beef tenderloin from the refrigerator at least one hour before cooking. Rinse under cool water and pat dry with paper towels.

  Ingredients

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

• 2

  Place tenderloin on a large baking sheet and coat well with oil on all sides.

  Ingredients

  • 3 Tablespoon olive oil

• 3

  Sprinkle all sides of tenderloin with salt and pepper.

  Ingredients

  • 2 Teaspoon kosher salt

  • 1 Teaspoon freshly ground black pepper

• 4

  When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.

  500 ˚F / 260 ˚C

• 5

  Place beef tenderloin directly on the grill grate and sear on all sides. When all sides are seared, turn the temperature down to 300°F.

  300 ˚F / 149 ˚C

• 6

  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

• 7

  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.

• 8

  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 shallot

  • To Taste kosher salt

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

  • 1/2 Cup finely chopped roasted salted almonds, optional

  • 1/2 Cup extra-virgin olive oil

  • To Taste freshly ground black pepper

• 9

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