Rotisserie Beef Fillet with Dijon Horseradish Crust

Beef fillet on the rotisserie is one of those cooks that looks incredibly impressive but is actually very forgiving once you've got your setup dialled in. The spinning action bastes the meat in its own juices continuously, giving you an even, beautifully caramelised crust all the way round — and that Dijon horseradish coating adds a punchy, savoury bark that pairs perfectly with the rich tenderness of the fillet. This is a proper showstopper for a dinner party or a special weekend cook.

Ingredients

• 1 whole beef fillet (approximately 1.2–1.5kg), trimmed and tied
• 3 tbsp Dijon mustard
• 2 tbsp freshly grated horseradish (or horseradish sauce from a jar)
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp flaky sea salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika

Method

1. Take the beef fillet out of the fridge about 45 minutes before cooking to bring it closer to room temperature. This helps it cook evenly on the rotisserie.
2. Mix the Dijon mustard, horseradish, minced garlic, olive oil, thyme, rosemary, smoked paprika, salt and pepper together in a small bowl to form a paste.
3. Pat the fillet dry with kitchen paper, then rub the paste all over it, making sure you get into every crevice. If the fillet has been tied, work the paste under the string where you can.
4. Thread the fillet onto the rotisserie spit, making sure it is balanced as evenly as possible — an unbalanced load will put strain on the motor and cook unevenly. Secure the forks firmly at both ends.
5. Set up your grill for rotisserie cooking with indirect heat. Target a grill temperature of around 200–220°C. Place a drip tray beneath the fillet to catch the juices (you can use these later as a simple jus).
6. Cook the fillet on the rotisserie for approximately 30–40 minutes for medium-rare, or until the internal temperature reaches your desired doneness (see Cedar tip below). Use an instant-read thermometer inserted into the thickest part of the fillet, avoiding the spit rod.
7. Once the fillet has reached your target temperature, carefully remove it from the spit and rest it on a board loosely tented with aluminium foil for at least 10 minutes. This allows the juices to redistribute and the carryover heat to settle.
8. Slice thickly and serve with the collected drip tray juices spooned over the top.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.