Mad Max’s Cow Lick Tenderloin Roast
Recipe Author: Mad Max
Mad Max knows his way around a good hunk of cow! When he gets his hands on a huge tenderloin like this, he knows just how to make it taste out of this world! With a thick crust courtesy of Dizzy Pig’s Cow Lick Steak Rub, this recipe is perfect for any and every group of carnivores!
- 1 whole beef tenderloin: approximately 6-7pounds
- Dizzy Pig® Cow Lick Steak Rub
- Olive Oil
- 2 medium onions
- 2 bell peppers
- 1 package of sliced mushrooms
- Rub the meat with olive oil and Dizzy Pig Cow Lick.
- Set up your grill for cooking over a very hot direct fire, 600-700F.
- Add a chunk of hickory wood if desired.
- Set cast iron grid or other heavy steel grid right over your coals. If using a cast iron pan, set it directly on grid.
- Sear steak for approximately 2 minutes a side, or until slightly charred.
- Remove and rest for 15-20 minutes.
- While roast is resting, grill sliced onions, mushrooms and peppers till tender and remove to serve with roast.
- Bring your cooker temperature down to 400-425F.
- Put meat back in cooker on a high grid indirect.
- Roast approximately 20 – 30 minutes until internal temp is 125F.
- Rest finished roast for 10 minutes then slice one inch thick slices and serve!
First, I start by buying whole tenderloins. These weigh about 7 Lbs are very reasonable at Costco/BJ’s/Sam’s Club. Take the whole tenderloin, trim off any excess fat and the silver skin. Take approximately the last four inches of the “tail” and fold it back over the “body” of the roast and tie to achieve uniform thickness.
Here is the roast, “tail” tied, rubbed with olive oil, and generously dusted with Dizzy Pig Cow Lick.
The grill is set up at 600-700F direct, with a heavy cast iron or steel grid, in this case steel.
Sear for two minutes per side then pull to rest.
While the roast is resting for twenty minutes and the egg is coming down in temps, I throw the grill wok on and do up some bell peppers, onions, and mushrooms, marinated in oil/vinegar dressing (gotta keep the egg busy while the meat takes a nap).
After letting the meat rest for 20 minutes and bringing the dome temp down to about 400F, the meat goes back indirect on a raised grid, for approximately 30 – 40 minutes, or until internal temps reach about 125F degrees (we are aiming for medium rare).
Here is the roast after resting 10 minutes and sliced.
The tenderloin is ready to eat! Served with a baked potato and the mushrooms, onions and peppers that were grill wokked in the egg (plus some green stuff!). I like a slice of both the inside medium rare and the outside crusty and coated with Cow Lick Steak Rub.
Thanks again Max, for enhancing our recipe section, and spreading the word of your culinary creations!!