roasted beef tenderloin with gremolata
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
Remove beef tenderloin from the refrigerator at least one hour before cooking. Rinse under cool water and pat dry with paper towels.
Place tenderloin on a large baking sheet and coat well with oil on all sides.
Sprinkle all sides of tenderloin with salt and pepper.
When ready to cook, set Z Grill temperature to 500°F and preheat, lid closed for 15 minutes.
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.
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.
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.
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.
Slice tenderloin into thick slices and serve with gremolata. Enjoy!