Cookbook:Mesquite Beef Tenderloin

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Cookbook | Ingredients | Recipes


  • 1 center cut beef tenderloin roast
  • 3/4 cup soaked mesquite wood chips
  • Cognac, as needed


  • 3 Tbsp paprika
  • 1 Tbsp coarsely ground coriander (seeds, not herb)
  • 1 1/2 tsp salt
  • 1 1/2 tsp coarsely ground black pepper
  • 1 1/2 tsp dried rosemary
  • 2 tsp dehydrated lemon peel


  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 Rub ingredients and rub all over beef. Bring to room temperature.
  4. Place beef in center of grill, cover, and cook, turning often until internal temperature reaches 135° for medium rare, 150° for medium, 160° for toast.
  5. Remove and let rest for 10 minutes and serve.