Cookbook:Mesquite Beef Tenderloin

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Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

  • 1 center cut beef tenderloin roast
  • ¾ cup soaked mesquite wood chips
  • Cognac, as needed

Rub[edit | edit source]

Procedure[edit | edit source]

  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°F for medium rare, 150°F for medium, 160°F for toast.
  5. Remove, let rest for 10 minutes, and serve.