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RoastedBeef Tenderloin

Difficulty 2/5
Prep time 20 mins

Cook time 2 hrs
Serves 8-12

Hardwood Apple

Tender Traegered beef tenderloin is a delicious herb-crusted dish that will be the perfect centerpiece at your holiday dinner.


Roasted Beef Tenderloin

2 1/2 tsp Jacobsen salt

1 tsp freshly ground black pepper

2 tsp fresh thyme

1 tsp garlic powder

1/2 tsp ground cumin

1/2 tsp paprika

1/2 tsp ground red pepper

1 (5 to 6 lb) beef tenderloin, trimmed

1 tbsp olive oil

Vegetable cooking spray

Mustard Cream Sauce

1 shallot

1 clove garlic, minced

1 cup dry white wine

1/4 cup mustard

2 tsp sugar

1 (8-oz.) container sour cream

1 tsp Jacobsen salt

1/4 tsp freshly ground black pepper


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 High and preheat, lid closed, for 10 to 15 minutes.

Stir together salt and next 6 ingredients. Rub tenderloin evenly with olive oil. Sprinkle salt mixture over tenderloin, pressing to adhere.

Cover and let stand at room temperature for 30 minutes. Place tenderloin on grill grate.

Roast on High for 15 minutes; reduce temperature to 375°, and roast 25 to 30 minutes or until a meat thermometer inserted in thickest portion registers 130° (for medium-rare) or to desired degree of doneness.

Remove from the Traeger; let stand 10 minutes before slicing. Serve with Mustard-Cream Sauce. Enjoy!

Mustard-Cream Sauce: Sauté shallot in hot oil in a medium skillet over medium heat 2 minutes or until soft; add garlic, and sauté 1 minute. Stir in wine, mustard, and sugar; bring to a boil.

Cook, stirring constantly, 3 minutes or until mixture has thickened and is reduced by about half. Remove from heat, and whisk in sour cream, salt, and pepper. Serve immediately. 

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