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

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

Sprinkle all sides of tenderloin with salt and pepper.

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

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.

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.

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.

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.

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

*Cook times will vary depending on set and ambient temperatures.

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