Rotisserie Beef Tenderloin with Shallot Herb Butter and Horseradish Sauce
Looking for a recipe to shock and awe your holiday guests? Look no further. I was going to start this recipe with my usual rant about needing fat to have flavor in meat, and how beef tenderloin needs a lot of help. Then I tasted the results from this recipe. Between the early salting, basting with herb butter, and the kick from the horseradish sauce, this dish is loaded with flavor.1
Maybe it’s not quite as flavorful as a prime rib, but it’s still excellent. And there is something about beef tenderloin that says “luxury”. You and your guests will appreciate it.
Recipe: Rotisserie Beef Tenderloin with Shallot Herb Butter and Horseradish Sauce
- Grill with Rotisserie attachment (I use a Weber Summit with an infrared rotisserie burner. Here is the current version of my grill.)
- Aluminum foil drip pan (9“x13”, or whatever fits your grill. I use an enameled steel roasting pan.)
- Butchers twine
- Instant Read Thermometer
- Serve with rotisserie pan potatoes and a salad of arugula tossed in lemon herb dressing.
- Fine Cooking magazine has a good set of pictures explaining how to remove the chain and the silver skin from the beef tenderloin: How to trim a beef tenderloin [finecooking.com]
- I fold the tenderloin over on itself before cooking, to try to even out the size – the tail is very narrow compared to the tip, and I don’t want the tail to be well done before the tip is even medium rare. Also, this makes the roast thicker, which slows down the cooking long enough to get good browning on the outside. That said, the smaller end will cook a bit quicker than the thick end – I had medium-well beef on one end, and rare on the other. This worked well for me, because I had guests who wanted a range of doneness.
- Yes, beef tenderloin is expensive. I try to cut the expense down by waiting for cryovac wrapped whole tenderloins to go on sale at my local megamart, and then trimming them myself. Warehouse clubs also have tenderloin relatively cheap. (By “cheap”, in both these cases I’m talking about $9.99 a pound.) If you’ve got the money, buy two chateaubriand roasts (center cut roasts from the tenderloin), and tie them together. (And don’t mind me while I turn green with envy.)
- Leftovers make great sandwiches. Slice the beef as thin as you can, pile it on a roll, top it with some arugula and leftover horseradish sauce.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Cook’s Illustrated Roast Beef Tenderloin (subscription required)
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OK, you do have to help it out a little…↩