Rotisserie Beef Tenderloin with Garlic Herb Crust on Arteflame Grill

Introduction

Beef tenderloin is one of the most tender and flavorful cuts of beef, and cooking it on a rotisserie adds an incredible depth of flavor. This recipe uses a garlic herb crust to enhance the beef, resulting in a perfectly cooked, juicy, and flavorful roast.

Ingredients

• 1 (4-5 lb) beef tenderloin, trimmed
• 4 tablespoons olive oil
• 6 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon coarse sea salt
• 1 teaspoon black pepper
• 1 lemon, zested
• Butcher’s twine

Instructions

Preparing the Grill

1. Fire up the grill: Preheat your Arteflame grill and set up the rotisserie attachment. Ensure the grill reaches a steady medium-high heat, around 375°F to 400°F.

Preparing the Beef Tenderloin

2. Prepare the herb crust: In a small bowl, mix the minced garlic, rosemary, thyme, parsley, sea salt, black pepper, lemon zest, and olive oil to create a paste.
3. Tie the tenderloin: Use butcher’s twine to tie the tenderloin at 2-inch intervals to ensure even cooking and to keep its shape during the rotisserie process.
4. Apply the herb crust: Rub the garlic herb paste evenly over the entire surface of the beef tenderloin, pressing it into the meat to ensure it adheres.

Rotisserie Cooking

5. Skewer the tenderloin: Carefully skewer the beef tenderloin onto the rotisserie spit, securing it firmly with the prongs.
6. Start roasting: Place the spit on the rotisserie attachment and begin rotating. Close the grill lid if possible, to retain heat.
7. Cook to perfection: Allow the tenderloin to cook, rotating constantly, for about 45 minutes to 1 hour, or until the internal temperature reaches 120°F for rare, 130°F for medium-rare, or 140°F for medium.

Resting and Serving

8. Rest the meat: Once the desired internal temperature is reached, carefully remove the tenderloin from the rotisserie and let it rest on a cutting board for at least 15 minutes. This allows the juices to redistribute throughout the meat.
9. Slice and serve: Slice the tenderloin into thick medallions and serve immediately, garnished with additional fresh herbs if desired.

Tips

• Monitoring temperature: Use a meat thermometer to check the internal temperature for perfect doneness.
• Resting: Allowing the beef to rest is crucial for maintaining its juiciness.
• Butter basting: For an extra rich flavor, baste the tenderloin with melted butter during the last 10 minutes of cooking.

Variations

1. Spicy Herb Crust: Add crushed red pepper flakes to the herb mixture for a spicy kick.
2. Mustard Herb Crust: Mix Dijon mustard into the herb paste for a tangy flavor.
3. Parmesan Herb Crust: Incorporate grated Parmesan cheese into the herb mixture for a savory, cheesy crust.
4. Balsamic Glaze: Drizzle a balsamic reduction over the tenderloin just before serving for a sweet, tangy finish.
5. Smoked Paprika Crust: Add smoked paprika to the herb mixture for a smoky flavor.

Best Pairings

• Side Dishes: Serve with roasted potatoes, grilled asparagus, or a fresh green salad.
• Wine: Pair with a full-bodied red wine like Cabernet Sauvignon or Merlot.
• Sauce: Serve with a side of horseradish cream or a red wine reduction sauce.

Conclusion

Rotisserie beef tenderloin on the Arteflame grill is a show-stopping dish that’s perfect for special occasions. The garlic herb crust adds incredible flavor to the tender, juicy meat, making this a meal your guests won’t forget.