Rotisserie Beef Tenderloin with Horseradish Mustard Crust
Beef tenderloin is tender, buttery, and…bland. Uninteresting. Spineless.1
I realized – I’m overly harsh to tenderloin. Sure, it doesn’t have the big, beefy flavor that some other cuts have.2 But it does give a mild, beefy base for other flavors…like horseradish. I love beef and horseradish, and I love beef tenderloin with horseradish most of all.
I saw the bottle of horseradish Dijon mustard at my grocery store, and thought “what a perfect idea for a beef tenderloin crust.” I grasped my wallet firmly and headed off to my butcher to grab a tenderloin.3
Of course, I’m cooking it on my rotisserie, turning4 the horseradish mustard, garlic, and herbs into a delicious crust on the outside of the tenderloin.
Looking for a show-stopper recipe for the holidays? Look no further – Rotisserie beef tenderloin with horseradish mustard crust is the one you’re looking for.
Recipe: Rotisserie Beef Tenderloin with Horseradish Mustard Crust
- Grill with Rotisserie Attachment (I love my Weber Summit)
- No rotisserie? No worries. Set your grill up for indirect high heat as directed. Then, instead of rotisserie cooking, put the grill grate back in and cook the roast over indirect heat. Flip the roast after 30 minutes to even out the browning, and expect it to take a little longer – say, 50 minutes? To get to medium-rare.
- Wood smoke is always a good idea with beef – I love oak or pecan wood with beef. Add 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.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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OK, I had to throw that last one in there, because it actually is spineless. The tenderloin is cut away from the spine, resulting in the boneless piece of meat we all know.↩
Look to the ribeye for big beef flavor.↩
Get it? Turning? Thank you, thank you, I’ll be here all week.↩
My friends at Weber suggest you test the rotisserie at this point, before you start to heat the grill. Put the spit on the grill and turn on the motor. Be sure to test that your food fits and freely spins on the rotisserie. I’ve done this often enough that I don’t bother any more, but if you’re new to the rotisserie, this is strongly recommended. ↩