If you want to impress your guests this holiday season, do I have a recipe for you! When it comes down to it, this recipe is quite simple to grill. Using a high quality cut of beef along with intense, high indirect heat from your Bull BBQ, plus the infrared rotisserie back burner, turns this amazing meal into a gift that just keeps on giving (check out the video and see for yourself)!
On the menu this week – perfectly grilled beef tenderloin with a dijon mustard horseradish crust. I love the kick of horseradish in this recipe. Use this recipe as a guide, and make adjustments according to how much kick you want to your beef tenderloin. To serve, I like to slice the beef tenderloin into thick pieces. The meat is so tender and juicy, it melts in your mouth with every bite! I then slice the remainder of the roast into thin slices, making wonderful sandwiches the next day!
The key to grilling the beef tenderloin and achieving optimum flavor is to grill with high heat and as quickly as possible. The intense heat sears the outside of the tenderloin, forming a nice crust on the outside, all while the center of the tenderloin stays tender and juicy.
The beef tenderloin for this recipe weighed around four pounds. I purchased the tenderloin “peeled extreme.” Basically, all the fat has been trimmed off, along with all the connective tissue and silver skin. The chain, also known as the side muscle, is also removed. That leaves me with a butchered main beef tenderloin along with the wing. I tuck the thin tail end of the tenderloin under, bundling the meat into a uniform roast, and finish with twine. It may cost a bit more per pound to purchase the peeled extreme beef tenderloin, but during the busy holiday season, it is totally worth it. You can also ask your local butcher to clean the whole tenderloin down into your desired end product. Some like to remove the wing, leaving just the main beef tenderloin, opting to use the wing for another meal.
It is key to preheat your Bull BBQ to achieve the high, intense heat. Just as important, ALWAYS use your Bull Pit Mitt Gloves to protect your hands while placing the spit onto the BBQ and while taking it off. Using towels is not worth the risk. If there are any wet spots, the heat will penetrate right through the towel and burn your hands. I love using the gloves, assuring total protection and preventing any burns.
- 1 (4 - 4 ½ pound) beef tenderloin, peeled extreme
- 5 tablespoons dijon mustard
- 2 tablespoons horseradish, prepared, creamed
- Kosher salt and freshly ground black pepper to taste
- Butcher twine
- Remove the beef tenderloin from the fridge 45 minutes before grilling. Pat completely dry with a paper towel. Generously season with salt and pepper.
- Fold the thin tail end of the roast under, and continue to fold the remaining section of the tail end of the roast over to meet up with the head of the roast. This creates a uniform, thicker roast to be trussed.
- Truss the roast every 1 ½”. Repeat and truss the remainder length of the roast. Make sure the folded tail end is tied and secured tightly so it will not fall apart when spinning on the rotisserie.
- Next, with all the pieces in place on the spit along with one of the forks, take the spit and carefully skewer it through the center of the roast, securing the roast onto the spit by piercing the fork into the roast.
- Now add the second fork, pushing into the other end of the roast. Secure the roast on the spit by tightening the small screws on the forks to hold into place.
- Using the Bull's Hardwood Handle Basting Brush, generously distribute the dijon mustard and horseradish all over the roast.
- Remove the two center grill grates on the Bull BBQ and place an aluminum tray under the spit /roast to catch the drippings.
- Preheat the grill for 10 minutes, using indirect high heat, by turning the two outside knobs of the grill onto high heat along with the infrared rotisserie burner knob on high, and close the lid.
- Once ready, put the Bull Pit Mitt Gloves on your hands, and plug the spit into the motor.
- Make sure the spit is sitting properly on the grill. Turn on the motor and watch the roast make a full rotation, assuring everything is in place.
- Close the lid, and set the timer for thirty minutes.
- Open the lid, turn off the motor and infrared rotisserie burner and using the Bull Instant Read Flip Tip Digital Thermometer, check the temperature of the roast in the thickest part. We want it to read 120 degrees for medium rare in the thickest part. With a roast around four pounds, it should be ready to take off the spit at this point. With a larger roast, around 5 pounds, it would need about 15 more minutes.
- If the roast needs more time, make sure the infrared rotisserie burner remains off (a nice crust has formed and you don't want to burn), while the two outside burners remain on high heat, and close the lid, turn the motor back on to continue spinning, and finish grilling the roast to the desired temperature of doneness.
- Using the gloves, remove the hot spit off the grill and place onto Bull’s 22" Bamboo Chopping Block.
- While hot and with gloves on, remove the fork from the roast and carefully slide the roast off the spit and set aside.
- Using scissors, carefully cut and remove the twine off the roast, avoiding taking off as little of the crust as possible.
- Allow the roast to sit for ten minutes to rest. Slice to desired thickness and place on a beautiful platter to serve!
♥ Chef Amy
p.s. Thank you Dad for letting me use Grandpa George’s steel – if that steel could talk!
