Spit Roasted Chateaubriand
|Beef tenderloin||2 1⁄2 Pound (1 Beef Tenderloin, 2 To 2.5 Pound)|
|Crumbled blue cheese||4 Ounce (1 Cup)|
Trim fat from surface of roast.
Make a slanting cut, 2 inches deep, the full length of the roastwithasharp, narrow-bladed knife held at a 45-degree angle.
Make another cut, just as before, along opposite side.
Blend blue cheese and brandy together.
Spread cheese mixture in the two slashed openings.
Securely tie string around the roast at both ends and the middle.
Insert spit rod lengthwise through center of roast.
Adjust holding forks; test balance.
Insert meat thermometer near center of roast, not touching metal rod.
Place hot coals on both sides of drip pan.
Attach spit; position drip pan under meat.
Turn on motor; lower hood or cover with foil tent.
Grill over hot coals till thermometer registers 130° for rare (about 45 minutes), 150° for medium-rare (about 50 minutes), and 160° for medium to medium well (55 to 60 minutes).