Rotisserie Beef Tenderloin on the Arteflame

Introduction

Rotisserie cooking takes beef tenderloin to the next level, giving it a beautifully even cook with a crispy, flavorful crust. Using the Arteflame rotisserie, this recipe ensures a tender, juicy interior with a stunning golden-brown exterior. The combination of herbs, garlic, and a touch of butter enhances the natural richness of the tenderloin, making it a perfect centerpiece for any special occasion or gathering.

Ingredients

2-3 lbs beef tenderloin, trimmed
2 tablespoons olive oil
2 tablespoons unsalted butter, softened
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 lemon, zested
Butcher’s twine

Instructions

1. Prepare the Tenderloin

Trim any excess fat and silver skin from the beef tenderloin. Pat the tenderloin dry with paper towels to help it sear nicely during cooking.

2. Season the Tenderloin

Rub the tenderloin all over with olive oil. In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, salt, black pepper, smoked paprika, and lemon zest. Spread this mixture evenly over the tenderloin, pressing it into the meat. Truss the tenderloin with butcher’s twine to ensure it maintains its shape and cooks evenly on the rotisserie.

3. Prepare the Arteflame Grill

Set up your Arteflame grill with the rotisserie attachment. Start the fire by placing vegetable oil-soaked paper napkins in the grill, stacking firewood over them, and lighting the grill. Allow it to burn for about 20 minutes until the grill is hot and ready for cooking.

4. Set Up the Rotisserie

Skewer the seasoned beef tenderloin onto the rotisserie spit, ensuring it is centered and secure. Attach the spit to the Arteflame rotisserie and start the motor, allowing the tenderloin to rotate steadily above the heat.

5. Cook the Tenderloin

Cook the tenderloin on the rotisserie for about 45 minutes to 1 hour, or until the internal temperature reaches 120°F for medium-rare, 130°F for medium. The tenderloin should develop a beautiful, golden-brown crust as it rotates. Use this time to grill all the other food.

6. Rest and Serve

Once the tenderloin reaches the desired temperature, carefully remove it from the rotisserie and let it rest for 10-15 minutes. This resting period is crucial for allowing the juices to redistribute throughout the meat. After resting, slice the tenderloin into thick medallions and serve with your favorite sides.

Tips

Trussing: Tying the tenderloin with butcher’s twine helps it maintain a uniform shape, ensuring even cooking.
Temperature: Use a meat thermometer to ensure the tenderloin reaches your preferred level of doneness. Remember, the internal temperature will rise slightly as it rests.
Butter Basting: For an extra layer of 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 any special occasion. The rotisserie method ensures an evenly cooked, juicy interior with a crispy, herb-infused crust. Pair it with your favorite sides for a meal that’s sure to impress.

Recipe Variations

Garlic-Herb Rotisserie Tenderloin: Increase the garlic and add fresh parsley and oregano for a robust herb flavor.
Spicy Rotisserie Tenderloin: Add cayenne pepper and chili powder to the rub for a spicy kick.
Smoky BBQ Rotisserie Tenderloin: Use a BBQ spice rub and baste with your favorite BBQ sauce during the last 10 minutes of cooking.
Lemon-Pepper Rotisserie Tenderloin: Add extra lemon zest and cracked black pepper for a bright, zesty flavor.
Balsamic-Glazed Rotisserie Tenderloin: Brush the tenderloin with balsamic glaze during the last 15 minutes of cooking for a sweet and tangy finish.

Pairings

Wine: A bold red wine like Cabernet Sauvignon or Syrah pairs beautifully with the rich flavors of the tenderloin.
Side Dish: Serve with roasted garlic mashed potatoes, grilled asparagus, or a classic Caesar salad.
Dessert: A rich chocolate tart or crème brûlée complements the luxurious beef tenderloin.