Estimated Nutrition (whole recipe, rough)
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Cognac | not in our table | 0 |
| Wood | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Place beef in a large zip-top plastic bag. Add cognac to cover and refrigerate for at least 30 minutes.
Place mesquite chips in the hot coal area of a charcoal grill .
Combine paprika, coriander, salt, pepper, rosemary, and lemon peel. Rub this mixture all over beef and bring to room temperature.
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.
Remove, let rest for 10 minutes, and serve.