Cookbook:Mesquite Beef Tenderloin

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

Procedure

 * 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.