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Recipes
Rosemary Peppercorn Beef Tenderloin
For an intimate dinner at home, this is beef filet is perfection. Serve with roasted rosemary
potatoes and fresh garden salad. #happydinner
Serves 4
•
1 (18 oz.) beef tenderloin
Rub
•
3 cloves garlic
•
3 sprigs rosemary, chopped
•
3 tablespoons Kosher salt
•
1 tablespoon onion powder
•
3 tablespoons olive oil
1.
Trim tenderloin of all silver skin before roasting.
2. Combine rub ingredients in a small bowl. Coat the tenderloin generously and allow the meat to
rest at room temperature for 30 minutes.
3. Assemble the Rotisserie following the detailed procedure described in Rotisserie Assembly
section in this instruction manual.
4. Choose ROTISSERIE (
minutes.
NOTE: On average, cook beef 16 minutes/lb. for rare, 18 minutes/lb. for medium.
5. Use a meat thermometer to measure the internal temperature. (Rare: 145°F, Medium: 160°F.)
6. Due to carry-over cooking, it is best to remove meat slightly before the target temperature as
the meat's temperature increases 5ºF to 10ºF after being removed from the heat (while resting).
7.
Allow meat to rest 15 minutes before slicing.
) menu option. Adjust TEMPERATURE
(
21
to 350°F and TIME
)
to 30
(
)
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