Rotisserie Beef Tenderloin
Rotisserie beef tenderloin is a premium cut of beef cooked to perfection on a rotisserie, ensuring even heat distribution and a juicy, tender result. Typically seasoned with herbs, garlic, and a flavorful marinade or rub, it develops a caramelized crust while remaining succulent inside. Ideal for special occasions, this dish pairs beautifully with sides like roasted vegetables, mashed potatoes, or a rich red wine sauce.
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Equipment
- grill with rotisserie
Ingredients
- 4-6 pound whole beef tenderloin, trimmed and tied
- 1/2 stick butter, room temperature
- 3-4 cloves garlic, mashed to a paste
- 2 tsp dried thyme, minced
- 1 tsp rosemary, minced
- salt and pepper
Instructions
- In a bowl, combine butter, garlic, thyme and rosemary. Mix well and set aside.
- If necessary, remove any silver skin and excess fat to ensure even cooking.
- Use butcher’s twine to tie the tenderloin at 1-2 inch intervals. This helps maintain an even shape for uniform cooking.
- Season tenderloin generously 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.
- Set up your grill for indirect cooking, aiming for a temperature of 500°F (260°C).
- Slide the tenderloin onto the rotisserie spit and secure it with the forks to prevent slipping.
- Place a drip pan underneath to catch any drippings and prevent flare-ups.
- Turn on the rotisserie motor and let the tenderloin rotate over the indirect heat.
- Use a meat thermometer to check the internal temperature. Aim for:Rare: 120°F (49°C) about 40 minutesMedium-rare: 130°F (54°C) about 50 minutesMedium: 140°F (60°C) about 60 minutesNOTE: Always check the temperature of the meat for doneness.
- Optionally, baste the meat with melted butter or a marinade every 15-20 minutes for added flavor.
- 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.
Notes
*Calories are approximate per 8oz serving
Servings: 10 servings
Calories: 380kcal
