RoastedBeef Tenderloin

• Gluten free

• Meat

  • 1 (5 to 6 lb beef tenderloin

• Produce

  • 1 clove Garlic
  • 1 tsp Garlic powder
  • 1 Shallot
  • 2 tsp Thyme, fresh

• Condiments

  • 1/4 cup Mustard

• Baking & Spices

  • 1 1/4 tsp Black pepper, freshly ground
  • 3 1/2 tsp Jacobsen salt
  • 1/2 tsp Paprika
  • 1/2 tsp Red pepper, ground
  • 2 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 Vegetable cooking spray

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 1 (8-oz. container Sour cream

• Beer, Wine & Liquor

  • 1 cup White wine, dry

Found on traegergrills.com

Description

Directions

• 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.