Build a two-zone fire in a charcoal grill by situating the coals on only one side of the grill, leaving the other side empty. Preheat the grill to 550 degrees F.

Put the black peppercorns, coriander seeds, fennel seeds, cumin seeds, rosemary leaves, and thyme in a spice grinder and pulse until coarsely ground; or use a mortar and pestle. There should not be any whole seeds or peppercorns left. Pour the mixture into a small bowl. Add the kosher salt, granulated garlic, red pepper flakes, and paprika, and stir well.

With a sharp knife, remove the fat and silver skin from the outside of the beef tenderloin. Take the tail, or thinner end, of the tenderloin and fold it back under itself to ensure an even thickness to the roast. Secure the tail with a piece of butcher’s twine. Generously coat the tenderloin with seasoning.

Put the tenderloin over direct heat and grill until browned, about 2 minutes on each side. Transfer the tenderloin to indirect heat, away from the coals, close the lid, and cook until the internal temperature reaches 130 degrees f for medium-rare or 135 degrees F for medium, 35 to 40 minutes. Transfer the tenderloin to a cutting board and let rest for 10 minutes before slicing.

Serve topped with cognac cream sauce.

In a medium skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring, until they soften slightly, 3-4 minutes. Add the shallots and garlic and cook until the shallots are translucent, about a minute.

Remove the skillet from the heat and add the cognac. Immediately return the pan to the heat and ignite the cognac, using a long barbecue lighter, at the edge of the pan. Cook until the flames die, and the liquid is almost gone about 2 minutes.

Add the brisket drippings or broth and simmer for about 4 minutes. Add the cream and simmer until the mixture thickens (about 10 minutes). Add the salt, black pepper, and cayenne. Serve immediately or store in an airtight container in the refrigerator for up to 4 days. Reheat before serving.