Beef Tenderloin w/ Tomato Vinaigrette!
This is also delicious cold, and can be the centerpiece of a holiday buffet.
- 1 whole beef tenderloin, trimmed
- Traeger Prime Rib Rub, or substitute salt and freshly ground black pepper
- 6 ripe plum tomatoes, cored, peeled, and seeded
- 2/3 cup extra-virgin olive oil, plus extra for rubbing the tenderloin
- 2 tablespoons good-quality balsamic vinegar
- 1 teaspoon fresh thyme leaves, minced, plus extra sprigs for garnish
When ready to cook, start the Traeger grill on Smoke
with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.
Tuck the thin end of the tenderloin underneath the roast and secure it with butcher’s string. Rub the meat with olive oil and season it with the
Prime Rib Rub or salt and pepper. Place the meat on a rack in a shallow roasting pan.
Roast in the preheated Traeger for 20 minutes. Adjust the heat to 350 degrees F. Roast 20 minutes longer, or to desired degree of doneness (130 degrees F for rare; 145 degrees F for medium; 155 degrees F or higher for well-done). Let rest for 5 minutes before slicing thinly. (If serving cold, thoroughly chill the tenderloin before slicing.) Garnish with sprigs of thyme.
To make the vinaigrette, combine the tomatoes, olive oil, balsamic vinegar, and thyme leaves in a blender jar or food processor; puree until smooth. Season to taste with Traeger Prime Rib Rub or salt and pepper. Transfer to a gravy boat and serve with the tenderloin. (Best served the day it’s made.)