Rotisserie Beef Tenderloin with Garlic-Herb Crust on the Arteflame

Introduction

Cooking a rotisserie beef tenderloin on the Arteflame brings out incredible depth, combining a smoky fire-kissed exterior with a buttery, melt-in-your-mouth center. This recipe highlights a garlic-herb crust that caramelizes beautifully as the tenderloin turns slowly over the heat. Designed for outdoor cooking enthusiasts, it’s perfect for special occasions, weekend feasts, or anytime you want a showstopping centerpiece.

With simple ingredients and the reliable even heat of the Arteflame rotisserie, this dish balances elegance and ease. Whether you're hosting a crowd or treating yourself to something extraordinary, this tenderloin delivers unforgettable flavor every time.

Ingredients

Beef Tenderloin

• 1 whole beef tenderloin (4–5 lbs), trimmed
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp freshly cracked black pepper

Garlic-Herb Crust

• 6 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp coarse salt

Instructions

Step 1: Prepare the Tenderloin

1. Pat the beef tenderloin dry with paper towels.
2. Rub with olive oil, salt, and pepper.
3. Let sit at room temperature for 20–30 minutes.

Step 2: Make the Garlic-Herb Crust

1. Combine garlic, rosemary, thyme, Dijon mustard, olive oil, smoked paprika, and salt.
2. Mix until it forms a paste.
3. Spread evenly over the tenderloin.

Step 3: Set Up the Arteflame Rotisserie

1. Light your Arteflame and allow it to reach medium-high heat.
2. Install the rotisserie attachment securely.
3. Ensure the fire is steady and not flaring.

Step 4: Mount and Cook

1. Insert the rotisserie rod through the tenderloin and secure with prongs.
2. Place over the heat and start rotating.
3. Cook for 45–75 minutes, or until internal temperature reaches 125°F for medium-rare.

Step 5: Rest and Slice

1. Remove from heat once cooked to temperature.
2. Let rest for 10–15 minutes.
3. Slice into medallions and serve.

Tips

Beef tenderloin cooks quickly on live fire, so monitoring temperature ensures perfect doneness. A digital thermometer is essential for accuracy. Allowing the meat to rest after cooking helps retain juices, making every bite tender and flavorful. Rotate the tenderloin evenly to promote a balanced crust formation. If flare-ups occur, adjust the height of the rotisserie rod or move embers to maintain consistent heat.

• Use hardwood for cleaner, richer smoke.
• Trim silver skin to prevent tough bites.
• Don’t skip resting the meat.

Variations

This recipe adapts easily to different flavor profiles. You can switch the herbs, add spice, or glaze the tenderloin during the final minutes of cooking. Each version offers a unique twist while maintaining the roast’s signature tenderness.

• Balsamic glaze brushed on during the last 10 minutes.
• Cracked peppercorn crust for extra bite.
• Herb butter baste for added richness.
• Chimichurri topping after slicing.
• Smoked chili rub for a spicy kick.

Best pairings

This tenderloin pairs beautifully with bold yet balanced sides and beverages. The rich meat benefits from earthy vegetables, bright sauces, and full-bodied wines that enhance its natural flavors without overpowering them.

• Roasted potatoes or grilled asparagus.
• Red wine reduction or horseradish cream.
• Cabernet Sauvignon or Malbec.
• Mixed green salad with citrus vinaigrette.

Conclusion

Rotisserie beef tenderloin on the Arteflame transforms a simple cut into a memorable culinary experience. The garlic-herb crust melds beautifully with the tender, smoky interior, offering a combination of flavors that feel both rustic and refined. Whether you're grilling for a holiday dinner or elevating a weekend meal, this recipe never fails to impress.

With just a few ingredients and the power of live fire cooking, you can create a centerpiece dish that brings people together and celebrates the art of outdoor cooking.