Directions

1. Build a hot coal bed with lump charcoal and stabilize your Kamado Joe Classic III at about 500ºF, set up for direct grilling (no deflector plates) with the coals banked to one side, to create an indirect grilling zone, as well.

2. Combine the ingredients for the wet rub and process until smooth.
3. Trim any silver skin from the surface of the beef. Spread the wet rub all over the surface of the roasts.
4. Cook the roasts over direct heat until nicely browned on all sides. Move to indirect heat and continue cooking until the internal temperature reaches 125°F.
5. Remove the roasts from the grill. Rest for 5 minutes before slicing into medallions to serve.
6. Combine the ingredients for the finishing sauce and mix well. Serve the Grilled Petite Tender topped with the Chile Crunch finishing sauce.