Rotisserie Beef Tenderloin With Horseradish Mustard Crust

Beef tenderloin is tender, buttery, and…bland. Uninteresting. Spineless.2OK, I had to throw that terminal one in there, because it really is spineless. The tenderloin is cut away from the spine, resulting in the boneless slice of meat we all know.

I realized - I'grand overly harsh to tenderloin. Sure, information technology doesn't have the big, beefy flavour that another cuts have.3Look to the ribeye for large beef flavour. But it does give a mild, bulky base for other flavors...similar horseradish. I love beefiness and horseradish, and I dear beef tenderloin with horseradish almost of all.

I saw the bottle of horseradish Dijon mustard at my grocery store, and idea "what a perfect idea for a beefiness tenderloin crust." I grasped my wallet firmly and headed off to my butcher to take hold of a tenderloin.4Thanks to Mike and Mauri at Sherman Provision Meat Market for this beautiful piece of meat.

Of class, I'1000 cooking it on my rotisserie, turningvGet it? Turning? Thank yous, thank you lot, I'll be hither all week. the horseradish mustard, garlic, and herbs into a succulent crust on the outside of the tenderloin.

Rotisserie-Beef-Tenderloin-With-Horseradish-Mustard-Crust-52

Trussing the roast

Looking for a show-stopper recipe for the holidays? Await no further - Rotisserie beef tenderloin with horseradish mustard chaff is the one you're looking for.

Video:

Recipe: Rotisserie Beef Tenderloin with Horseradish Mustard Crust

Equipment:

Grill with Rotisserie Attachment (I love my Weber Summit)

Clarification

Rotisserie Beef Tenderloin with Horseradish Mustard Crust recipe. Have a beef tenderloin for a spin.

5 pound trimmed beefiness tenderloin (fat and chain removed, about vii pounds untrimmed)
1 ½ tablespoons Diamond Crystal kosher common salt or ane tablespoon fine sea salt
two teaspoons fresh footing black pepper

Horseradish Mustard Crust

¼ loving cup horseradish Dijon mustard
4 cloves of garlic, minced
1 tablespoon fresh thyme leaves, minced

Dry alkali the beef: Season the roast evenly with the table salt and pepper. Refrigerate overnight, or for upwardly to 48 hours.
Truss and spit the beef, so coat with mustard: One hour before cooking, remove the tenderloin from the refrigerator. Fold the tail of the tenderloin over and truss it to even out the thickness on the thin end of the roast. Cut the roast in one-half, truss the 2 pieces together, and then skewer on the rotisserie spit, running the spit between the pieces of tenderloin and securing them with the spit forks. Whisk the mustard, garlic and thyme, then brush all over the trussed tenderloin. Let the beef rest at room temperature until it is time to grill. 6My friends at Weber suggest y'all test the rotisserie at this point, before yous start to heat the grill. Put the spit on the grill and turn on the motor. Exist sure to exam that your food fits and freely spins on the rotisserie. I've done this ofttimes enough that I don't carp any more than, but if you're new to the rotisserie, this is strongly recommended.
Fix up the grill for indirect high heat (450°F+): Set up the grill for indirect high heat (450°F or higher). On my Weber Summit, I remove the grill grates and preheat the grill with all burners on high for fifteen minutes. And then I plow off all but the outer burners - burners 1 and 6 - and turn on the rotisserie burner to loftier.
Rotisserie the beefiness tenderloin: Put the spit on the grill, kickoff the motor spinning, and make certain the baste pan is centered beneath the tenderloin. Close the hat and cook with the lid closed as much equally possible. (If you have an infrared rotisserie burner, turn it off after the beef is browning well, about 30 minutes, and let the burners in the main trunk of the grill finish cooking the beef.) The tenderloin is washed when it reaches 120°F in its thickest part for medium rare, about 45 minutes. (Cook to 115°F for rare, 130 ° F for medium.)
Serve: Remove the tenderloin from the rotisserie spit and immediately remove the trussing twine. (Be conscientious - the spit and forks are blazing hot.) Let the tenderloin residual for fifteen minutes, then piece and serve.

Prep Time: 12 hours
Cook Time: 45 minutes
Category: Rotisserie
Cuisine: American

Rotisserie-Beef-Tenderloin-With-Horseradish-Mustard-Crust-51 — I love medium-rare

Notes

No rotisserie? No worries. Set your grill up for indirect high estrus as directed. And so, instead of rotisserie cooking, put the grill grate back in and cook the roast over indirect heat. Flip the roast subsequently 30 minutes to even out the browning, and look it to take a little longer - say, 50 minutes? To get to medium-rare.
Wood smoke is always a good idea with beef - I beloved oak or pecan woods with beef. Add together a fist-sized chunk of wood to the coals (if cooking with charcoal) or one cup of wood chips (if cooking with gas.)
Not enough horseradish for you? See my Rotisserie Beef Tenderloin with Shallot-Herb Butter and Horseradish Sauce recipe for a quick horseradish sauce.

Rotisserie-Beef-Tenderloin-With-Horseradish-Mustard-Crust-1000207

What do yous recollect?

Questions? Other ideas? Leave them in the comments section below.

Rotisserie Beef Tenderloin with Shallot-Herb Butter and Horseradish Sauce
Rotisserie Boneless Ribeye Roast with Garlic Crust
My list of Rotisserie Recipes

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