Spit Roasted Beef Tenderloin

Truss a 4 pound tenderloin by tying kitchen twine around it a regular 2-3” intervals. Season with salt and pepper. From that point, here’s how David Caltrider proceeds and it worked perfectly for us.

“Total cooking time should be just under an hour. That is from experience, not knowing at what temp the grill was cooking and not knowing at what temp you will cook. I only had a dial that went from low to high. Start high for 15 minutes. Turn down by 60 % and check in 30 minutes and every 15 minutes afterward until the meat is 110 degrees. Let sit [under foil] until 10 minutes before serving and heat at high for 5 or 10 minutes. If serving right away take off spit at 120 degrees and let sit 5 minutes before carving. Serve only with forks. No knives needed, except to butter bread.”


Click here for Bordelaise (Red Wine) Sauce.