The Ultimate Guide to Rotisserie Beef Tenderloin

When it comes to preparing a meal that leaves a lasting impression, rotisserie beef tenderloin is hard to beat. This luxurious cut of meat, combined with the even cooking of a rotisserie, yields a tender, juicy, and flavorful dish that’s perfect for any special occasion or holiday feast. In this blog, I’ll guide you through everything you need to know to make the perfect rotisserie beef tenderloin, from choosing the right cut to achieving that irresistible crust.

Why Rotisserie Cooking?

Rotisserie cooking is a method that involves slowly rotating meat over consistent heat. This even exposure to heat ensures that the meat cooks uniformly, retains its juices, and develops a beautifully caramelized exterior. When applied to a beef tenderloin, the result is a mouthwatering combination of tender and flavorful meat.

Choosing the Right Beef Tenderloin

Not all tenderloins are created equal. Here are a few tips for selecting the best one:

• Grade: Opt for USDA Choice or Prime beef for superior marbling and tenderness.
• Size: A whole beef tenderloin typically weighs between 4-6 pounds, making it ideal for serving 6-8 people. Trimmed and tied versions are also available if you want less prep work.
• Freshness: Look for bright red meat with minimal liquid in the packaging.

Prepare the Rub

In a bowl, combine the following ingredients:

• 1/2 stick butter, softened at room temperature
• 3-4 cloves garlic, mashed into a paste
• 2 teaspoons fresh thyme, minced
• 1 teaspoon fresh rosemary, minced

Preparing the Tenderloin

Proper preparation is key to achieving rotisserie perfection:

• Trimming: Remove any silver skin and excess fat to ensure even cooking.
• Tying: Use butcher’s twine to tie the tenderloin at 1-2 inch intervals. This helps maintain an even shape for uniform cooking.

Setting Up the Rotisserie

• Preheat Your Grill: Set up your grill for indirect cooking, aiming for a temperature of 500°F (260°C).
• Secure the Tenderloin: Slide the tenderloin onto the rotisserie spit and secure it with the forks to prevent slipping.
• Drip Pan: Place a drip pan underneath to catch any drippings and prevent flare-ups.

• Seasoning: Generously season the meat with salt and pepper. Coat the tenderloin with the butter/garlic mixture thoroughly. Let the tenderloin sit at room temperature for about 30 minutes before cooking.

Cooking the Rotisserie Beef Tenderloin

• Start Rotating: Turn on the rotisserie motor and let the tenderloin rotate over the indirect heat.
• Monitor the Temperature: Use a meat thermometer to check the internal temperature. Aim for:
  • Rare: 120°F (49°C) about 40 minutes
  • Medium-rare: 130°F (54°C) about 50 minutes
  • Medium: 140°F (60°C) about 60 minutes
  • NOTE: Always check the temperature of the meat for doneness.
• Basting: Optionally, baste the meat with melted butter or a marinade every 15-20 minutes for added flavor.
• Resting: Once the tenderloin reaches your desired doneness, remove it from the rotisserie and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a moist and tender result.

Serving Suggestions For Rotisserie Beef Tenderloin

A perfectly cooked rotisserie beef tenderloin deserves equally impressive accompaniments. Consider serving it with:

• Sauces: Classic options like beef gravy, red wine reduction, creamy horseradish sauce, or a rich bearnaise.
• Sides: Garlic mashed potatoes, roasted vegetables, fresh arugula salad, or my personal favorite: Yorkshire pudding.
• Wine Pairing: A full-bodied red wine, such as Cabernet Sauvignon or Merlot, pairs beautifully with the rich flavors of the tenderloin.

Tips for Successful Rotisserie Beef Tenderloin

• Invest in a Quality Thermometer: Accurate temperature readings are crucial for achieving your preferred level of doneness.
• Don’t Skip the Rest: Resting the meat ensures maximum juiciness.
• Experiment with Rubs and Marinades: While a simple seasoning works wonders, don’t hesitate to try spice rubs or marinades to suit your taste.