Traeger Kitchen


Beef Tenderloin with Tomato Vinaigrette

Prep Time

10 Minutes

Cook Time

40 Minutes

Effort

Pellets

Cherry

Gather your favorite people to try this hearty beef roast that's flooded with full-bodied, hardwood smoke flavor. Traeger is the master of tender meats, and this tenderloin is no exception. Even for Christmas dinner or Sunday dinner, it's simple to make

Ingredients

How many people are you serving?

6

Units of Measurement:

main
  • 1 Whole (1-1/4 to 1-1/2 inch thick) beef tenderloin steaks

  • 1 Bottle Traeger Prime Rib Rub

  • 2/3 Cup extra-virgin olive oil

  • salt and pepper

  • 1 Teaspoon fresh thyme

  • 6 Whole plum tomatoes

  • 1 Teaspoon Thyme, minced

  • 2 Tablespoon balsamic vinegar

Steps

  • 1

    When ready to cook, set the temperature to 450F and preheat, lid closed, for 10 to 15 minutes.
  • 2

    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.
    Ingredients
    • 1 Whole (1-1/4 to 1-1/2 inch thick) beef tenderloin steaks

    • 1 Bottle Traeger Prime Rib Rub

    • 2/3 Cup extra-virgin olive oil

    • To Taste salt and pepper

  • 3

    Roast in the preheated Traeger for 20 minutes. Adjust the heat to 350F. Roast 20 minutes longer, or to desired degree of doneness (130F for rare; 145F for medium; 155F or higher for well-done).
    Grill350 ˚F
  • 4

    Let rest for 5 minutes before slicing thinly. (If serving cold, thoroughly chill the tenderloin before slicing.) Garnish with sprigs of thyme.
    Ingredients
    • 1 Teaspoon fresh thyme

  • 5

    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.
    Ingredients
    • 6 Whole plum tomatoes

    • 1 Teaspoon Thyme, minced

    • 2 Tablespoon balsamic vinegar

  • 6

    Transfer to a gravy boat and serve with the tenderloin. (Best served the day it's made.)

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