Ingredients
Everything you'll need to make this recipe
1
1 center-cut beef tenderloin roast
2
Cognac, as needed
3
¾ cup soaked mesquite wood chips
4
3 Tbsp paprika
5
1 Tbsp coarsely-ground coriander seeds
6
1 ½ tsp salt
7
1 ½ tsp coarsely-ground black pepper
8
1 ½ tsp dried rosemary
9
2 tsp dehydrated lemon peel
Instructions
Step-by-step guide to making this recipe
1
Place beef in a large zip-top plastic bag. Add cognac to cover and refrigerate for at least 30 minutes.
30 minutes
2
Place mesquite chips in the hot coal area of a charcoal grill.
3
Combine paprika, coriander, salt, pepper, rosemary, and lemon peel. Rub this mixture all over beef and bring to room temperature.
4
Place beef in center of grill, cover, and cook, turning often until internal temperature reaches 135°F for medium rare, 150°F for medium, or 160°F for toast.
5
Remove, let rest for 10 minutes, and serve.
10 minutes