Roasted Beef Tenderloin with Gremolata Recipe
Traeger Pro, Amanda Haas is taking one of the best cuts of beef – tenderloin – and elevating it to new heights with a zesty Italian gremolata sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.traeger.com.
Cooking tools:
- Grill
- Smoker
- Instant-read thermometer
- Baking sheet
- Paper towel
- Butcher's twine
- Aluminum foil
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Tongs
- Airtight container
- Refrigerator
- Carving knife
Ingredients
- 1 (4-5 lb) whole filet of beef tenderloin, trimmed and tied
- 3 Tablespoons olive oil
- 2 Teaspoons kosher salt
- 1 Teaspoon freshly ground black pepper
- 2 Tablespoons lemon juice
- 2 Teaspoons 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
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