PREP: 10 minutes  COOK: 1 1⁄2 hours  MAKES: 6 servings


2 lbs beef tenderloin, trimmed

6 stems of fresh tarragon

3 teaspoons of Kosher salt

4-6 cloves of garlic

1 teaspoon of olive oil

fresh ground pepper to taste


1. Trim the silverskin and any unwanted fat from the beef tenderloin. Cut small slits in the tenderloin and stuff with cloves of garlic.

2. Truss the beef tightly with the tarragon tucked under the elastic ties. Drizzle with the olive oil, salt and pepper. Prop the rotisserie spit up with the Carving Platform and skewer the tenderloin so that it is evenly balanced when rotating. Use any of our Rotisserie ovens for best results.

3. Roast the tenderloin for 1-1 1⁄2 hours for medium rare meat or until the internal temperature reaches 135 degrees F (57 degrees C). Let the tenderloin rest 10 minutes. Discard the tarragon, and slice thickly.