Beef Tenderloin

Cooking Instructions

Roasts should be 3-1/2 to 4 pounds at least, so they will remain juicy and tender. Allow approximately 1/2 lb of tenderloin per person. Insert the spit rod through the center of the tenderloin, lengthwise, and secure with holding forks.

Place on the rotisserie over high indirect heat and brush all over with oil.

Cook on high heat for a few minutes to seal in the juices. Reduce heat to medium and cook for approximately 15 minutes per lb for medium-rare.

You may insert garlic cloves in slits in the meat or throw a few on the coals during the cooking process. Insert meat thermometer in the center of the meat, being careful not to let it touch the spit.

Rare 140F

Medium 160F

Well done 170F

Be sure to let the roast rest for 15 minutes before carving to allow the meat to firm up.

Wine Pairing(s)

Carr Cabernet Sauvignon

Werewolf Pinot Noir

David Bruce Pinot Noir 'Santa Cruz Mountains'

Avia Cabernet Sauvignon

Chateau Musar Hochar Pere et Fils

Beringer Cabernet Sauvignon Knights Valley

Chateau Musar Hochar Pere et Fils

Val de Flores

Valentin Bianchi 'Famiglia' Cabernet Sauvignon

Emiliana 'Natura' Carmenere