roasted beef tenderloin with gremolata
INGREDIENTS
1 (4-5 lb) Snake River Farms Whole Filet of Beef Tenderloin, trimmed and tied
3 Tablespoon olive oil
2 Teaspoon kosher salt
1 Teaspoon freshly ground black pepper
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
PREPARATION
Steps
1
Remove beef tenderloin from the refrigerator at least one hour before cooking. Rinse under cool water and pat dry with paper towels.
2
Place tenderloin on a large baking sheet and coat well with oil on all sides.
3
Sprinkle all sides of tenderloin with salt and pepper.
4
When ready to cook, set Z Grill temperature to 500°F and preheat, lid closed for 15 minutes.
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.
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.
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.
9
Slice tenderloin into thick slices and serve with gremolata. Enjoy!