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  Beef Tenderloin with Nichole Dailey

  

• 1

  To ensure an even cook, truss the tenderloin or ask your butcher to do this for you. Tuck the thin end of the tenderloin underneath itself and tie the roast every 1 to 2 inch with precut kitchen twine.

• 2

  For the rub, mix together the salt, pepper, thyme, garlic powder, ground cumin, paprika and red pepper. Cover tenderloin evenly with olive oil and sprinkle on rub mixture, pressing to adhere.

• 3

  Cover and let stand at room temperature for 30 minutes.

• 4

  When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

  400 ˚F / 204 ˚C

  00:15

• 5

  Roast tenderloin at 400°F for 15 minutes.

  400 ˚F / 204 ˚C

  00:15

• 6

  Reduce grill temperature to 375°F and continue to cook until meat reaches an internal temperature of 130°F for medium-rare, about 25 to 30 minutes.

  375 ˚F / 191 ˚C

  130 ˚F / 54 ˚C

• 7

  Meanwhile, make the Mustard Cream Sauce: Sauté shallot in skillet over medium heat for 2 minutes or until soft. Add garlic and sauté for 1 minute. Stir in wine, mustard and sugar, and bring to a boil. Cook, stirring constantly, for 3 minutes or until mixture has thickened and is reduced by about half. Remove from heat and whisk in sour cream, salt and pepper.

• 8

  When tenderloin is cooked to desired doneness, remove from grill and let stand 10 minutes before slicing. Serve with mustard cream sauce. Enjoy!