• 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

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!