Rotisserie Beef Tenderloin with Garlic Herb Crust on Arteflame Grill

Rotisserie Beef Tenderloin with Garlic Herb Crust on Arteflame Grill

Rotisserie Beef Tenderloin with Garlic Herb Crust on Arteflame Grill

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

  1. 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.
  2. 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.
  3. 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

  1. Skewer the tenderloin: Carefully skewer the beef tenderloin onto the rotisserie spit, securing it firmly with the prongs.
  2. Start roasting: Place the spit on the rotisserie attachment and begin rotating. Close the grill lid if possible, to retain heat.
  3. 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

  1. 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.
  2. 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.

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.

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.

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.
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