Prep time: 15 minutes | Cook time: 45 minutes | Serves: 10-12

Ingredients :

Rub
1½ tablespoons dried tarragon
1½ teaspoons dried thyme
2½ teaspoons salt
2 teaspoons black pepper
1 teaspoon dried sage
1 whole beef tenderloin, 7 pounds
Extra-virgin olive oil
Sauce
½ cup minced shallot
½ cup rice vinegar
1½ teaspoons dried tarragon
¼ teaspoon dried thyme
½ cup dry white wine
½ cup low-sodium chicken broth
1½ cup heavy whipping cream
Kosher salt
½ cup packed minced Italian parsley leaves

Directions :

1. Mix all the rub ingredients in a bowl.
2. Trim the tenderloin’s silver skin and extra fat, and then throw them away.Even if a portion of the thin “tail” end separates, the major muscle will be kept as much as possible attached to it. The smoother side should be up as you lay the tenderloin out straight. To get a uniform thickness, align the narrow sections at the tail end and then fold the tail end under itself (one end of the tenderloin may be larger).
3. At 2-inch intervals, tie butcher’s twine snugly around the roast. The folded end is fastened with two cords. Rub the spice rub on the roast after oiling it. Before grilling, allow the roast to sit at room temperature for 30 minutes to 1 hour.
4. Prepare the Traeger grill for direct and indirect cooking over medium heat (350 degrees F/ 175 degrees C to 450 degrees F/ 230 degrees C).
5. Shallot, vinegar, tarragon, and thyme are combined and cooked in a skillet over high heat for 3 to 4 minutes, turning frequently. Boil the prepared mixture for 3 to 4 minutes, until the wine and broth have been reduced to ½ cup. When the sauce has reduced to 1½ cups and the surface is covered with big, sparkling bubbles, add the cream and continue to boil for 5 to 7 minutes while stirring. Salt the seasoning as necessary, then set it aside.
6. Sear the roast over direct medium heat for 15 minutes with the lid closed, rotating it a quarter turn
every 3 to 4 minutes.
7. Then place the roast over indirect medium heat, cover the pan, and cook for 20 to 30
minutes, rotating the roast once, until the internal temperature reaches 120 to 125 degrees F/ 50 degrees C for medium rare.
8. Loosely cover the roast with aluminum foil after cooking, and left to rest for 15 minutes.
9. Reheat the prepared sauce over medium heat and stir in the parsley. Slice the meat into ½ to 1-inch thick slices, removing the string from the roast, then season with salt. 10. Serve warm with the sauce.
Per Serving: Calories 423; Total fat 18.4g; Sodium 137mg; Total Carbs 4.6g; Fiber 1.9g; Sugars 0.8g; Protein 56.2g