Steps

• Step 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

• Step 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

• Step 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

• Step 4

  Place beef tenderloin directly on the grill grate and sear on all sides. Turn temperature down to 300°F.

  300 ˚F / 149 ˚C

• Step 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.

  01:00

  300 ˚F / 149 ˚C

  125 ˚F / 52 ˚C

• Step 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.

• Step 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

• Step 8

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