INGREDIENTS

Whole Beef tenderloin, trimmed
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1 tsp dark brown sugar
1 tsp kosher salt
1/4 tsp cinnamon
dash ground cloves
freshly ground black pepper

FOR THE SMOKE

2 cups soaked mesquite wood chips
4 cups hot water

DIRECTIONS

Combine the spices in a small bowl and rub them all over the tenderloin. Let the beef come to room temperature which will take about 30 minutes. Light the Broil King ® Keg and adjust charcoal for a constant temperature of 350°F (177°C). Scatter soaked mesquite wood chips over the coals. Set the diffuser pan in its rack and add hot water to the pan. Replace the cooking grids. Place the tenderloin on the Keg and close the lid.

Turn the tenderloin every 10-15 minutes, cooking on three sides, for a total cooking time of 30-45 minutes, depending on the size. Test with a meat thermometer and take off when it is just below your desired endpoint temperature of 130°F (54°C). Cover with foil and a kitchen towel and let it rest for 10 minutes. The temperature will continue to rise. Thickly slice and serve with mustard sauce.

MUSTARD SAUCE

1/2 cup butter
2 small shallots, minced
1 clove garlic
2 tbsp grainy Dijon mustard
Juice of 1 large lemon

Heat a small skillet on LOW and add a small amount of the butter. Add the prepared shallots and garlic and saute until translucent and very fragrant. Add the remaining butter, lemon juice, and mustard, whisking until melted and just combined. Serve hot.