Mesquite Beef Tenderloin
Source and licence
"Mesquite Beef Tenderloin" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Mesquite_Beef_Tenderloin, revision 4509895), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Mesquite_Beef_Tenderloin&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4509895
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 center-cut beef tenderloin roast
- Cognac, as needed
- ¾ cup soaked mesquite wood chips
- 3 Tbsp paprika
- 1 Tbsp coarsely-ground coriander seeds
- 1 ½ tsp salt
- 1 ½ tsp coarsely-ground black pepper
- 1 ½ tsp dried rosemary
- 2 tsp dehydrated lemon peel
Method
- 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.