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Ingredients
ScaleNo serving count in the source — scale by factor
- center-cut beef tenderloin roast, center-cut roast1
- cognac, as needed
- mesquite wood chips, soaked3/4 cup
- paprika3 tbsp
- coriander seeds, coarsely ground1 tbsp
- salt1 1/2 tsp
- coarsely-ground black pepper, coarsely ground1 1/2 tsp
- rosemary, dried1 1/2 tsp
- dehydrated lemon peel, dehydrated2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Place beef in a large zip-top plastic bag. Add cognac to cover and refrigerate for at least 30 minutes.
Place mesquite chips in the hot coal area of a charcoal grill.
Combine paprika, coriander, salt, pepper, rosemary, and lemon peel. Rub this mixture all over beef and bring to room temperature.
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.
Remove, let rest for 10 minutes, and serve.