Rotisserie Beef Tenderloin with Dijon Horseradish Crust

Directions:

1. Remove the beef tenderloin from the fridge 45 minutes before grilling.
2. Pat completely dry with a paper towel.
3. Generously season with salt and pepper.
4. Fold the thin tail end of the roast under, and continue to fold the remaining section of the tail end of the roast over to meet up with the head of the roast. This creates a uniform, thicker roast to be trussed.
5. Truss the roast every 1-1/2 in.
6. Repeat and truss the remaining length of the roast.
7. Make sure the folded tail end is tied and secured tightly so it will not fall apart when spinning on the rotisserie.
8. Next, with all the pieces in place on the spit along with one of the forks, take the spit and carefully skewer it through the center of the roast, securing the roast onto the spit by piercing the fork into the roast.
9. Now add the second fork, pushing into the other end of the roast.
10. Secure the roast on the spit by tightening the small screws on the forks to hold into place.
11. Using a basting brush, generously distribute the dijon mustard and horseradish all over the roast.
12. Remove the grill grates on the grill and place an aluminum tray under the spit /roast to catch the drippings.
13. Preheat the grill for 10 minutes, using indirect high heat, by turning the two outside knobs of the grill onto high heat along with the infrared rotisserie burner knob on high, and close the lid.
14. Once ready and using heat resistant gloves, plug the spit into the motor.
15. Make sure the spit is sitting properly on the grill. Turn on the motor and watch the roast make a full rotation, assuring everything is in place.
16. Close the lid, and set the timer for thirty minutes.
17. Open the lid, turn off the motor and infrared rotisserie burner and using the thermometer, check the temperature of the roast in the thickest part. We want it to read 120 degrees for medium rare in the thickest part. With a roast around four pounds, it should be ready to take off the spit at this point. With a larger roast, around 5 pounds, it would need about 15 more minutes.
18. If the roast needs more time, make sure the infrared rotisserie burner remains off (a nice crust has formed and you don't want to burn), while the two outside burners remain on high heat, and close the lid, turn the motor back on to continue spinning, and finish grilling the roast to the desired temperature of doneness.
19. Using gloves, remove the hot spit off the grill and place onto a chopping block.
20. While hot and with gloves on, remove the fork from the roast and carefully slide the roast off the spit and set aside.
21. Using scissors, carefully cut and remove the twine off the roast, avoiding taking off as little of the crust as possible.
22. Allow the roast to sit for ten minutes to rest. 
23. Slice to desired thickness and place on a beautiful platter to serve!