We’ve always loved the luxurious appeal of beef tenderloin, that premium cut that’s tender and full of flavor. Rotisserie cooking takes it to the next level, spinning it to perfection for a juicy interior and crispy exterior that’s hard to resist.
In our kitchen, this recipe has become a go-to for special occasions, blending simplicity with impressive results. We’ll guide you through the basics so you can create a mouthwatering beef tenderloin rotisserie that’s sure to wow your guests.
Ingredients
To prepare our mouthwatering beef tenderloin rotisserie, we start by assembling these key ingredients in the order they are used. We’ve selected high-quality components to ensure a juicy, flavorful roast that highlights the luxurious texture of the beef.
Main Protein and Prep
- 1 (2-3 pound) beef tenderloin, trimmed of excess fat and silver skin for even cooking and a tender result.
Seasonings and Rub
- 2 tablespoons olive oil, used to coat the beef for a crispy exterior and to help seasonings adhere.
- 4 cloves garlic, minced, to infuse the meat with aromatic depth.
- 1 tablespoon fresh rosemary, chopped, for a fragrant herbal note that complements the rotisserie’s smoky flavors.
- 1 tablespoon fresh thyme, leaves stripped, to enhance the beef’s natural richness.
- 2 teaspoons kosher salt, applied generously to draw out moisture and build a savory crust.
- 1 teaspoon black pepper, freshly ground, to add a bold, spicy kick.
Optional Marinade Components
- 1/4 cup red wine, if marinating, to tenderize the beef and add subtle acidity—mix with seasonings and let sit for at least 1 hour.
This selection ensures our recipe delivers impressive, rotisserie-cooked perfection every time, building on the benefits of enhanced juiciness and texture we discussed earlier.
Equipment Needed
To prepare our beef tenderloin rotisserie recipe successfully, we rely on a few key pieces of equipment that ensure even cooking, precise temperature control, and safe handling. These tools build on the ingredients we’ve discussed, allowing us to achieve that perfect juicy interior and crispy exterior through rotisserie roasting.
Here’s a detailed list of the essential equipment, organized by the order of use in the preparation and cooking process:
- Rotisserie Spit and Motor: A sturdy rotisserie spit (or rod) with a compatible motor attachment for your grill or oven. We recommend one that supports at least 5 pounds to securely hold the 2-3 pound beef tenderloin and rotate it evenly for optimal browning.
- Grill or Rotisserie Oven: A gas or charcoal grill equipped with a rotisserie feature, or a dedicated rotisserie oven. For best results, choose a model that maintains consistent heat between 325°F and 450°F to enhance the meat’s texture and flavor.
- Instant-Read Meat Thermometer: An accurate digital thermometer with a probe for checking internal temperature. This is crucial for ensuring the beef tenderloin reaches 135°F for medium-rare, preventing overcooking and preserving its luxurious juiciness.
- Basting Brush: A heat-resistant silicone brush for applying marinades or oils during cooking. We use this to coat the beef with olive oil and herbs, promoting a flavorful, crispy crust.
- Cutting Board and Sharp Knife: A large, stable cutting board paired with a sharp chef’s knife for trimming and preparing the beef tenderloin. This step ties directly into our ingredient prep, ensuring clean cuts before seasoning.
If you’re comparing options based on features like temperature range or capacity, refer to the table below for a quick overview:
| Equipment Item | Recommended Features | Ideal Temperature Range (°F) | Estimated Cost Range (USD) |
|---|---|---|---|
| Rotisserie Spit and Motor | Stainless steel, adjustable length | N/A | 20-50 |
| Grill or Rotisserie Oven | Rotisserie attachment, even heat | 325-450 | 100-500 |
| Instant-Read Thermometer | Digital display, probe accuracy ±1°F | Up to 500 | 10-30 |
| Basting Brush | Silicone, heat-resistant up to 500°F | N/A | 5-15 |
| Cutting Board and Knife | Non-slip board, high-carbon steel | N/A | 10-40 (set) |
With these tools in hand, we’re set to move forward and execute the steps for our beef tenderloin rotisserie with confidence and precision.
Instructions
Now that we have gathered our high-quality ingredients and essential equipment, let’s walk through the steps to create our succulent beef tenderloin rotisserie. We’ll ensure each phase delivers a perfectly charred exterior and tender, juicy interior that elevates any gathering.
Preparing the Beef
First, we trim the beef tenderloin to remove any excess fat and silver skin, ensuring even cooking and a melt-in-your-mouth texture. For a 2-3 pound piece, pat it dry with paper towels to promote better seasoning adhesion.
Next, prepare the marinade by combining 2 tablespoons of olive oil, 4 minced garlic cloves, 2 tablespoons each of chopped fresh rosemary and thyme, 1 tablespoon of kosher salt, 1 teaspoon of black pepper, and optionally 1/2 cup of red wine in a bowl. Rub this mixture generously over the entire surface of the beef, massaging it in for enhanced flavor penetration. Cover and refrigerate for at least 1 hour—or up to 4 hours for deeper infusion—allowing the herbs and wine to tenderize the meat and infuse it with aromatic notes.
Setting Up the Rotisserie
We begin by preheating our grill or rotisserie oven to 375°F (190°C) for optimal searing without overcooking the interior. Assemble the rotisserie spit by securely attaching the rotisserie spit and motor to the grill, ensuring it’s stable and balanced to prevent uneven rotation.
Thread the prepared beef tenderloin onto the spit, centering it for even cooking, and tighten the forks to hold it firmly in place. Position a drip pan beneath the spit to catch juices and prevent flare-ups, then attach the motor and test the rotation for smooth, steady movement—aiming for 1 full rotation every 2-3 minutes to guarantee uniform browning.
Cooking the Beef
Once set up, we place the spit on the grill and start the motor, allowing the beef tenderloin to rotate steadily over indirect heat. Cook for approximately 45-60 minutes, monitoring with an instant-read meat thermometer inserted into the thickest part; aim for 130°F (54°C) for medium-rare doneness, adjusting time based on your grill’s heat.
Baste the beef every 15 minutes using a basting brush dipped in the reserved marinade or pan juices, which helps build a crispy, flavorful crust while locking in moisture. As it cooks, the rich aroma of garlic, rosemary, and thyme will waft through the air, and the exterior will develop a golden-brown char that promises a juicy, succulent bite inside.
For precise cooking times and temperatures based on weight and desired doneness, refer to the table below:
| Beef Weight (pounds) | Desired Doneness | Internal Temp (°F) | Estimated Cook Time (minutes) |
|---|---|---|---|
| 2 | Rare | 120 (49°C) | 35-45 |
| 2-3 | Medium-Rare | 130 (54°C) | 45-60 |
| 3 | Medium | 140 (60°C) | 60-75 |
Resting and Slicing
After reaching the desired temperature, we remove the beef tenderloin from the rotisserie and transfer it to a cutting board, tenting it loosely with foil to rest for 10-15 minutes—this step allows the juices to redistribute, ensuring each slice is tender and flavorful.
Using a sharp knife, slice the beef against the grain into 1/2-inch thick pieces, revealing the vibrant pink center and crispy exterior. Serve immediately to showcase the luxurious texture and robust flavors that make this dish a standout.
Conclusion
We’ve crafted this beef tenderloin rotisserie recipe to make your gatherings unforgettable. It’s all about that perfect balance of juicy tenderness and crispy edges that elevates any meal.
Now it’s your turn to fire up the grill and impress your guests with ease.
Frequently Asked Questions
What is beef tenderloin rotisserie and why is it popular?
Beef tenderloin rotisserie involves roasting a premium cut of beef on a rotating spit, which enhances its juiciness and creates a crispy exterior. It’s popular for special occasions due to its luxurious taste, simplicity, and impressive results, making it a standout dish that elevates any gathering with minimal effort.
What ingredients are needed for beef tenderloin rotisserie?
You’ll need a 2-3 pound beef tenderloin, olive oil, garlic, fresh rosemary, thyme, kosher salt, and black pepper. An optional red wine marinade adds tenderness and acidity. Focus on high-quality ingredients to ensure a flavorful, juicy roast that highlights the meat’s natural texture.
What equipment is required for beef tenderloin rotisserie?
Essential equipment includes a rotisserie spit and motor, a grill or rotisserie oven, an instant-read thermometer for precise doneness, a basting brush for even coating, and a sharp knife with a cutting board for safe handling. These tools promote even cooking and help maintain the beef’s luxurious juiciness, with options varying by cost.
How do I prepare and cook beef tenderloin on a rotisserie?
Start by trimming the beef and marinating it for flavor. Preheat your grill, secure the meat on the spit, and cook while monitoring the internal temperature with a thermometer. Baste regularly for a crispy crust, then rest and slice for tender results. The process is straightforward and yields a delicious roast in under an hour of active time.
How long does it take to cook beef tenderloin on a rotisserie?
Cooking time for a 2-3 pound beef tenderloin is typically 20-30 minutes per pound at 325-350°F, depending on desired doneness. Use an instant-read thermometer to check for 135°F for medium-rare. Always factor in resting time of 10-15 minutes to lock in juices for the best texture.
How do I know when beef tenderloin rotisserie is done?
Check doneness with an instant-read thermometer: aim for 130-135°F for medium-rare or 140-145°F for medium. The meat should have a crispy exterior and juicy interior. Avoid overcooking to preserve its luxurious texture, and let it rest before slicing for even flavor distribution.
Can I make substitutions in the beef tenderloin rotisserie recipe?
Yes, you can substitute herbs like substituting dried for fresh rosemary or thyme, or use other oils instead of olive oil. For the marinade, swap red wine for balsamic vinegar if needed. Always use high-quality beef to maintain juiciness, and test substitutions to ensure the best results for your taste.