Best Bbq Beef Tenderloin: Cooking Time Perfection

Beef tenderloin is a luxurious dish that can be cooked on a BBQ rotisserie to perfection. The key to achieving a mouth-watering tenderloin is in the preparation and cooking technique. This includes trimming away excess fat, seasoning or marinating the meat, and cooking it at the right temperature and for the appropriate amount of time. The result is a tender, juicy, and flavourful cut of beef that is sure to impress your guests.

Trimming and seasoning the beef tenderloin

Trimming the Beef Tenderloin:

Start with a whole beef tenderloin, typically weighing between 5 to 7 pounds. If you purchased an untrimmed tenderloin, you will need to remove the chain and trim off the silver skin or silver cartilage. This step is crucial as the silver skin is tough and unpleasantly chewy. Use a sharp knife to trim away some of the fat, exposing the silver cartilage underneath. You don't need to remove all the fat, as a little bit adds flavour to the meat. Once the fat is trimmed, cut off the cartilage, pulling with one hand and cutting with the other. If this process seems intimidating, you can always ask your butcher to do the trimming for you.

Folding and Trussing the Tenderloin:

After trimming, fold the tenderloin back onto itself, bringing the thin tail end in contact with the larger top end. This technique helps even out the thickness of the roast, ensuring more even cooking. Cut almost all the way through the tenderloin at the fold, then truss the folded tenderloin together at 2-inch intervals. This process keeps the tenderloin secure and compact during cooking.

Seasoning the Beef Tenderloin:

For seasoning, you will need kosher salt and freshly ground black pepper. Sprinkle the salt evenly over the tenderloin and pat it onto the meat. Use about 1 tablespoon of salt for a 5-pound tenderloin. Next, grind or crack the pepper over the meat, using approximately 1 teaspoon for a 5-pound roast. You can adjust the seasoning quantities based on your taste preferences. After seasoning, let the tenderloin rest at room temperature for 1 to 2 hours. This allows the salt to penetrate the meat, enhancing its flavour and texture.

Optional: Herb Butter Baste:

If you want to add extra flavour, you can prepare an herb butter baste. Combine 4 tablespoons of butter, 1 small shallot (finely minced), 2 teaspoons of fresh thyme (minced), 1 teaspoon of fresh rosemary (minced, optional), and a couple of grinds of black pepper. Microwave this mixture until the butter is melted and the shallot starts to sizzle, which should take about 1 minute. You can also add some horseradish and dijon mustard to the herb butter for an extra kick.

Once your tenderloin is trimmed, folded, trussed, and seasoned, it's ready to be placed on the rotisserie spit and cooked to perfection! Remember to use a meat thermometer to ensure your beef tenderloin is cooked to your desired doneness.

Preparing the grill

Firstly, you'll need to ensure your grill is set up correctly. If you're using a Weber Summit, like in the DadCooksDinner recipe, this means removing the grill grates and turning the two outer burners (burners 1 and 6) to high heat. If you have an infrared burner, turn this on as well. Place a drip pan in the middle of your grill, over the unlit burners. This will catch any juices that drip from the meat as it cooks, preventing flare-ups and making clean-up easier.

Next, you'll want to preheat your grill to ensure it reaches the desired temperature. For rotisserie cooking, high heat is usually recommended. The exact temperature will depend on your grill's specifications and your desired level of doneness for the beef tenderloin. Aim for a temperature that allows you to cook the tenderloin to your desired doneness within 45-60 minutes.

While the grill is heating up, prepare your beef tenderloin. Trim away any excess fat or silver skin if it hasn't been pre-trimmed. Sprinkle a generous amount of salt evenly onto the meat and pat it in. This process, known as dry brining, helps to enhance the flavour and moisture of the meat. You can also add other seasonings like pepper or a spice rub at this stage if desired.

Now, it's time to fold and truss the tenderloin. Fold the tenderloin back on itself so that the thin tail end touches the larger top end. This helps to even out the thickness of the roast and ensure more even cooking. Cut almost all the way through the tenderloin at the fold, then use butcher's twine to truss the two pieces together at 2-inch intervals. This will help the tenderloin maintain its shape during cooking.

Once the grill is preheated and your tenderloin is prepared, it's time to put the spit in place. Place the spit on the grill, ensuring it is secure and can rotate freely. Start the motor spinning, and you're almost ready to cook!

Finally, don't forget to prepare any side dishes or sauces you plan to serve with your beef tenderloin. Some classic sides include mashed potatoes, grilled vegetables, and roasted Brussels sprouts. A creamy horseradish sauce also pairs well with the rotisserie beef tenderloin, adding a tangy kick to the meal.

Cooking the tenderloin

First, remove the tenderloin from the refrigerator and place it on a platter. Cover it and bring it to room temperature for 45 minutes to 1 hour.

If you didn't buy a trimmed beef tenderloin, remove the chain and trim off the silver skin. 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, all the way 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.

Next, prepare the grill for rotisserie cooking at high heat. For a Weber Summit, this means removing the grill grates and turning the two outer burners to high, and turning the infrared burner to high. Put a drip pan in the middle, over the unlit burners.

Now, it's time to 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 the desired level of doneness. For rare, cook to 115°F; for medium-rare, cook to 120°F; for medium, cook to 130°F. It will take about 40 minutes total cooking time for rare, about 50 minutes for medium-rare, and about 60 minutes for medium. Please go by temperature rather than time to ensure your tenderloin is cooked to your desired level of doneness.

Once the tenderloin has reached the desired temperature, baste it with butter again, then remove the spit from the grill. Remember to use heat-proof gloves or oven mitts, as the spit will be hot. Remove the roast from the spit, then take off the trussing string. Baste the roast one last time with the butter, then let it rest for ten to fifteen minutes.

Finally, 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 immediately, passing the horseradish sauce at the table.

Enjoy your delicious and juicy rotisserie beef tenderloin!

Resting the meat

During the resting period, the juices redistribute throughout the meat, ensuring a juicy and tender bite. This process also allows the meat to relax, resulting in a more tender texture. The temperature of the meat will continue to rise slightly as it rests, reaching the desired doneness. Therefore, it is recommended to remove the meat from the heat source when it is about 5°F below your desired final temperature.

While the meat is resting, you can prepare any side dishes or sauces to accompany the meal. Some suggested side dishes include mashed potatoes, grilled vegetables with balsamic vinegar, roasted Brussels sprouts, or a bean salad. For a creamy and tangy addition, you can also prepare a horseradish sauce by mixing together sour cream, horseradish, and Dijon mustard.

Once the resting period is complete, you can slice the roast into 1/4" to 1/2" thick slices. Transfer the slices to a serving platter and drizzle them with any remaining herb butter and juices from the carving platter. Serve the beef tenderloin immediately, passing the horseradish sauce at the table for guests to add as they please.

Serving suggestions

Once your beef tenderloin has been sliced, arrange the meat on a platter and serve with your choice of side dishes and sauces. Here are some ideas:

• Horseradish sauce: Combine sour cream, horseradish, and Dijon mustard for a creamy, tangy, and spicy sauce.
• Homemade gravy: Use the juices from the carving platter to make a rich and savoury gravy.
• Roasted vegetables: Try roasted Brussels sprouts, grilled vegetables with balsamic vinegar, or a salad of arugula tossed in lemon herb dressing.
• Mashed potatoes: Basic mashed potatoes are a perfect side dish for beef tenderloin.
• Potatoes with drippings: Place potatoes in the drip pan under the rotisserie to catch the meat's juices for a flavourful side dish.
• Creamy side dishes: Serve with a side of creamy mashed potatoes or a potato gratin.
• Green vegetables: Grilled asparagus, green beans, or creamed spinach would pair well with the beef.
• Other meat dishes: If you're looking for a variety of options, cook other types of meat alongside the beef tenderloin on the rotisserie, adjusting the temperature accordingly.

Frequently asked questions