La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 34)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Rotisserie Recipes
Boneless Prime Rib Roast
A boneless cut of Prime Rib is ideal for rotisserie cooking because it is evenly weighted and will turn
well without stalling the motor. Because the bones are on one side of the meat a bone in roast is more
challenging to keep evenly weighted so if roasting a bone in roast a 4-6 bone would be the maximum.
Weight Time Seasoning
5 – 6lb 1 hr 1 – teaspoon kosher salt
7 – 8lb 1 ¼ hrs Freshly ground pepper
9 – 10lb 1 ½ hrs 1 – teaspoon garlic powder
2 – teaspoons herbs de Provence
1 – tablespoon olive oil
Combine the seasoning with the oil and rub into the meat, at least 2 hours before cooking. The meat
can also be seasoned a day before cooking. Tie the meat with butchers string in 2" intervals and insert
the rotisserie skewer through the middle of the roast. Center the roast on the skewer and push the
clamps firmly into place at each end and secure the clamps with the screws.
Pull the rack supports out to the first hole and secure with the pins. Place the roast on the mid rack
position and secure with the remaining pins. Cook for the appropriate amount of time and rest the
meat for 10-15 minutes before carving.
Rotisserie Beef Filet
1 – 3lb beef fillet
8 – slices thin cut bacon
Beef fillet has very little fat so wrapping some bacon slices around the beef will add a lot of flavor and
keep it moist. Season the meat with salt and pepper and wrap it horizontally with the bacon slices.
Tie the slices in place with butchers string and tie the string vertically around the roast so that it holds
its shape.
Since beef fillet roasts have a narrow profile the rack supports do not have to be extended. Place the
skewer on the mid-rack position and cook on high heat for 10-15 minutes then reduce the heat to
medium and cook for another 20-30 minutes depending on the degree of doneness you prefer.
Remove and rest for 10 minutes before carving.