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v1 Public Imported from Wikibooks revision 4509895

Mesquite Beef Tenderloin

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4509895

License: CC BY-SA 4.0 · Wikibooks contributors

#grilled #main course #medium difficulty #recipes using beef loin #recipes using cognac #recipes using coriander #recipes using dehydrated lemon zest #recipes using paprika #recipes using rosemary #recipes without cooking time #recipes without servings
Dinner Grilled

Ingredients

Scale
  • 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

Directions

  1. Place beef in a large zip-top plastic bag. Add cognac to cover and refrigerate for at least 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.

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