Christmastime Rotisserie Beef Tenderloin

Christmas is a time to gather with loved ones, share joyful moments, and create unforgettable meals. This year, bring something truly special with Christmastime Rotisserie Beef Tenderloin. Basted with a luxurious shallot-herb butter and paired with a creamy homemade horseradish sauce, this centerpiece dish is all about elegance and indulgence. Every slice offers a tender, melt-in-your-mouth flavor, making each bite an experience to savor.

The secret to this masterpiece lies in the details—from salting and trussing the tenderloin to slow-basting it with sprigs of fresh herbs. The Hybrid Grill Series from American Made Grills is the ideal tool for this recipe, with its versatile rotisserie feature and multi-fuel options. Whether you prefer the smoky depth of hardwood or the convenience of wood chips or pellets, this grill delivers excellent results for a perfectly cooked tenderloin with a hint of smoke.

With its beautiful presentation and rich flavors, Rotisserie Beef Tenderloin captures the magic of the season and transforms your holiday gathering into a feast to remember. Treat your family and guests to a meal that celebrates the spirit of giving with every savory bite.

Serves 8-12

Christmastime Rotisserie Beef Tenderloin Ingredients

• 1 whole Beef Tenderloin (5-7 pounds untrimmed weight)
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground pepper

Shallot Herb Butter baste

• 4 tablespoons butter (1/2 stick)
• 1 small shallot, finely minced
• 2 teaspoons of fresh thyme, minced (or a mix of thyme and tarragon)
• 1 teaspoon of fresh rosemary, minced (optional)
• pinch of salt
• two grinds of black pepper

Herb Brush

• A couple of sprigs of thyme and a sprig of rosemary tied together at the stems to make a brush

Horseradish sauce

• 1/4 cup sour cream
• 2 tbsp prepared horseradish
• 2 tbsp Dijon mustard

Christmastime Rotisserie Beef Tenderloin Directions

1. Pre-Salt and Truss the Beef: Remove the chain and trim off the silver skin if you didn't buy a trimmed beef tenderloin. Sprinkle the salt evenly onto the tenderloin, and pat the salt onto the steak. Fold the tenderloin back on itself to get the thin tail just touching the larger top of the tenderloin. Cut almost, but not quite, through the tenderloin at the point where the fold is. Truss the folded tenderloin together at 2-inch intervals. Let the tenderloin rest at room temperature for 1 to 2 hours.
2. Prepare the grill: Set your grill up for rotisserie cooking at high heat. Remove the grill grates and turn the two outer burners to high, as well as the infrared burner to high. Then, put a drip pan in the middle over the unlit burners.
3. Prepare the Herb Butter, Herb Brush, and Horseradish Sauce: Put the shallot herb butter ingredients in a microwave-safe bowl. Microwave on high until the butter is melted and the shallot starts to sizzle, about one minute. Tie the herb sprigs into a brush. Whisk the horseradish sauce ingredients until completely mixed.
4. Cook the tenderloin: Put the spit on the grill, start the motor spinning, and cook with the lid closed. After 30 minutes, baste the roast with the Shallot-Herb butter using your herb brush. Check the temperature in the thickest part of the roast. Keep cooking the roast, basting every ten minutes, until it reaches 115°F for rare (120°F for medium rare, 130°F for medium). It will take about 40 minutes total cooking time for rare (about 50 minutes for medium-rare, about 60 minutes for medium.) Please go by temperature rather than time. There's nothing quite as sad as a well-done roast when you wanted medium-rare.
5. Serve the roast: Baste the roast with butter again, then remove the spit from the grill. Remember your heatproof gloves or oven mitts - the spit is hot! Remove the roast from the spit, and then remove the trussing string from the roast. Baste the roast one last time with the butter, and then rest the roast for ten to fifteen minutes. Slice the roast into 1/4" to 1/2" thick slices, transfer to a serving platter, and drizzle with the remaining herb butter and any juices from the carving platter. Serve, passing the horseradish sauce at the table.

Taken from summersetgrills.com  https://summersetgrills.com/blogs/recipes/rotisserie-beef-tenderloin-a-very-merry-grilled-christmas