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Truffle-Studded Spit-Roasted Beef Loin
A large beef loin joint studded with pointed truffle pieces and butter, then spit-roasted with a little oil and salt.
Method
Steps
Step 1
Gather the ingredients: 1 large beef loin joint with the tenderloin removed, about 1.5 kg, prepared by a butcher for spit roasting; 50 g white truffle, carefully brushed clean; 40 g butter, cut into small pieces; 1 tablespoon olive oil; Salt, to taste.
Step 2
Ask the butcher for a loin joint with the tenderloin removed, retaining its outer fat covering. Keep the meat and butter cold while preparing. Cut the cleaned truffle into pointed pieces about 3 cm long. Make small knife openings across the meat, insert one truffle piece into each, and follow it with a small piece of butter to fill the opening.
Step 3
Score the outer covering across the grain at intervals so it will not pull the joint out of shape. Tie compactly with food-safe cotton kitchen string, then secure and balance on the rotisserie. Preheat for indirect roasting at about 200–220°C with a drip pan below, following the equipment instructions.
Step 4
Rotate for about 90–120 minutes, adjusting for the size and shape of the joint. After roughly two-thirds of the expected time, brush lightly with the oil and season with a little salt. Continue until the thickest meat and the studded channels reach at least 74°C. Rest for about 10–15 minutes, remove every piece of string and carve across the grain.
Step 5
Black truffle may replace the white truffle in the same quantity and form. A large veal loin joint with its tenderloin removed may replace the beef; use the same truffle-and-butter studding, late oil and salt, and 74°C check in the studded portions, allowing the cooking time to vary with its shape.
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