Mesquite Beef Tenderloin
Mesquite Beef Tenderloin pairs a lean, tender cut with a cognac soak and a heavy paprika rub. The cognac seasons the meat before it ever meets the fire. A coating of coriander, rosemary and dried lemon peel forms a fragrant crust, while mesquite smoke from the coals adds a sharp, resinous edge. Turning the roast often keeps the outside evenly browned, and a thermometer lets you stop at the doneness you like.
Instructions
Put the tenderloin in a large zip-top plastic bag and pour in enough cognac to cover it. Seal the bag and refrigerate for at least 30 minutes.
Set up a charcoal grill and scatter the soaked mesquite chips over the hot coals, so they smolder and give off smoke.
Stir together the paprika, coriander, salt, pepper, rosemary and lemon peel. Rub the mixture all over the beef, then let the meat come to room temperature.
Put the beef in the center of the grill and cover it. Turn it often as it cooks, until the internal temperature reaches 135°F for medium rare, 150°F for medium, or 160°F for well done.
Take the beef off the grill and let it rest for 10 minutes before serving.
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