Mesquite Beef Tenderloin

Ingredients

• 1 center-cut beef tenderloin roast
• ¾ cup soaked mesquite wood chips
• 3 tbsp paprika
• 1 tbsp coriander seeds
• 1 ½ tsp salt
• 1 ½ tsp black pepper
• 1 ½ tsp rosemary
• 2 tsp dehydrated lemon peel

Steps

1. Place the beef in a large zip-top plastic bag.
2. Add cognac to cover and refrigerate for at least 30 minutes.
3. Place the mesquite chips in the hot coal area of a charcoal grill.
4. Combine the paprika, coriander, salt, pepper, rosemary, and lemon peel.
5. Rub this mixture all over the beef.
6. Bring to room temperature.
7. Place the beef in the center of the grill.
8. Cover, and cook, turning often, until the internal temperature reaches 135°F for medium rare, 150°F for medium, or 160°F for toast.
9. Remove.
10. Let rest for 10 minutes.
11. Serve.