Rotisserie Beef Tenderloin with Horseradish Mustard Crust

Rotisserie Beef Tenderloin with Horseradish Mustard Crust

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.

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

Trussing the roast

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.

Video:

Recipe: Rotisserie Beef Tenderloin with Horseradish Mustard Crust

 

Equipment:

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Rotisserie Beef Tenderloin with Horseradish Mustard Crust

5 from 2 reviews

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

  • Author:
  • Prep Time: 12 hours
  • Cook Time: 45 minutes
  • Total Time: 12 hours 45 minutes
  • Yield: 8-12
  • Category: Rotisserie
  • Cuisine: American

Ingredients

  • 5 pound trimmed beef tenderloin (fat and chain removed, about 7 pounds untrimmed)
  • 1 1/2 tablespoons Diamond Crystal kosher salt or 1 tablespoon fine sea salt
  • 2 teaspoons fresh ground black pepper

Horseradish Mustard Crust

  • 1/4 cup horseradish Dijon mustard
  • 4 cloves of garlic, minced
  • 1 tablespoon fresh thyme leaves, minced

Instructions

  1. Dry brine the beef: Season the roast evenly with the salt and pepper. Refrigerate overnight, or for up to 48 hours.
  2. Truss and spit the beef, then 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 half, truss the two pieces together, 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. [footnote]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. [/footnote]
  3. Set 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 15 minutes. Then I turn off all but the outer burners – burners 1 and 6 – and turn on the rotisserie burner to high.
  4. Rotisserie the beef tenderloin: Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the tenderloin. Close the lid and cook with the lid closed as much as 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 body of the grill finish cooking the beef.) The tenderloin is done 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.)
  5. Serve: Remove the tenderloin from the rotisserie spit and immediately remove the trussing twine. (Be careful – the spit and forks are blazing hot.) Let the tenderloin rest for 15 minutes, then slice and serve.

Notes

Why cut the roast in half? To even out the width of the roast, and help it cook evenly. More details here: Why Cut a Tenderloin in Half for the Rotisserie?

 

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I love medium-rare

Notes

  • 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.

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

What do you think?

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

Related Posts

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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  1. 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.

  2. Look to the ribeye for big beef flavor.

  3. Thanks to Mike and Mauri at Sherman Provision Meat Market for this beautiful piece of meat.

  4. Get it? Turning? Thank you, thank you, I’ll be here all week.

6 Comments

  1. Cary Hill /

    Mike, I am a little confused when in direction #2 you say to “Cut the roast in half, truss the two pieces together, then skewer on the rotisserie spit,” Why are you cutting it in half? Thanks

    • I think he means cut half way through the bend where you fold it over. I’m trying this on Friday.

    • Two reasons:
      1. Even cooking. A tenderloin is very thin on the tail end, and very thick on the head end. Cutting it in half and trussing it to itself helps even out the thickness, which evens out the cooking.
      2. Thicker gives the roast more time to brown. The tenderloin would overcook by the time it browns- especially the tail end.

      • Mike, aside from 2 extra burners than my grill, you have the infrared rotisserie burner, which you use frequently in many of your recipes to help ensure a nice crust and browning. In this recipe, how would you recommend someone without the infrared rotisserie burner to achieve the crust? Is it worth trying to sear the tenderloin on the grill before finishing on the rotisserie or simply hoping the meat brown on its own? Thanks

        • Cary, go with as high of heat as you can get while still keeping it indirect – you’ll get some browning.

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