Skip to Main Content
Roasted Beef Tenderloin With Gremolata

Roasted Beef Tenderloin With Gremolata

By Traeger

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 Min

Cook Time

1 Hrs
15 Min


Signature Pellet Blend


Number of People Serving


Activating this element will cause content on the page to be updated.
Units of Measurement:
1 (4-5 lb) whole fillet beef tenderloin, trimmed and tied
2 Teaspoon kosher salt
1 Teaspoon freshly ground black pepper
3 Tablespoon Olive oil
2 Teaspoon honey
2 Tablespoon lemon juice
1/4 Cup finely chopped shallots
Pinch 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 salt


  • 1

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

  • 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.

  • 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.

  • 4

    Place beef tenderloin directly on the grill grate and sear on all sides with the 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.

  • 8

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

My Notes

In order to add notes for this recipe, you must log in or create an account.