Mesquite Beef Tenderloin

Trim the beef tenderloin of any excess fat and sinew, then slice it into thin, uniform pieces approximately 1/8 inch thick suitable for drying into crisps.

In a shallow dish, combine cognac with mesquite seasoning, salt, and a touch of black pepper to create a marinade. Submerge the beef slices and ensure they are evenly coated.

Cover the dish and refrigerate the beef, allowing it to marinate and absorb the smoky cognac flavors thoroughly.

Preheat your oven to 200°F (93°C) and line one or more baking sheets with wire racks to allow air circulation around the meat slices.

Remove the beef slices from the marinade, pat them gently dry with paper towels, and arrange them in a single layer on the prepared wire racks.

Place the baking sheets in the oven and slowly dry the beef slices, turning once halfway through, until they reach a firm, crisp texture throughout.

Remove the beef crisps from the oven and allow them to cool completely at room temperature, during which they will firm up further.

Arrange the cooled mesquite beef tenderloin crisps on a serving board or small plate, optionally garnishing with a light drizzle of cognac reduction or fresh herbs before service.