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• Step 1

  Remove beef tenderloin from the refrigerator at least one hour before cooking. Rinse under cool water and pat dry with paper towels.

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  • 1 Whole Snake River Farms Filet of Beef Tenderloin, trimmed and tied

• Step 2

  Place tenderloin on a large baking sheet and coat well with oil on all sides.

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  • 3 Tablespoon olive oil

• Step 3

  Sprinkle all sides of tenderloin with salt and pepper.

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  • 2 Teaspoon kosher salt

  • 1 Teaspoon freshly ground black pepper

• Step 4

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

• Step 5

  Place the beef tenderloin directly on the grill grate and sear on all sides. When all sides are seared, turn the temperature down to 300°F.

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  450 ˚F / 232 ˚C

• Step 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 60-75 minutes. Turn once during cook time.

  300 ˚F / 149 ˚C

  125 ˚F / 52 ˚C

• Step 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.

• Step 8

  For the Gremoleta: 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.

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  • 2 Tablespoon lemon juice

  • 2 Teaspoon honey

  • 1/4 Cup Shallot, finely chopped

  • 1 Pinch kosher salt

  • 1 Cup Fresh Parsley, Mint, or Combination of the Two, finely chopped

  • 1/2 Cup salted roasted almonds, finely chopped (optional)

  • 1/2 Cup extra-virgin olive oil

  • To Taste salt and pepper

• Step 9

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