Salt Crusted Beef Tenderloin

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Salt Crusted Beef Tenderloin

I received a nutrient wishing for lomo al trapo a spell back, which I learned is a Colombian method for cooking beef tenderloin. The meat is encased inwards salt, wrapped inwards a kitchen towel, as well as thus assail travel yesteryear of hot coals. 

Crediting the intense heat, as well as tabular array salt crust, aficionados of this Colombian technique nation it produces the juiciest, most flavorful beef tenderloin you’ve ever had.

It actually sounded amazing, as well as I wanted to endeavor it, exactly realized many of y’all would accept problem explaining why y’all were destroying a perfectly adept kitchen towel inwards the process. So, I decided to endeavor a towel-free tabular array salt crust technique I’d used successfully on prime number rib before, as well as despite some nestling aesthetic issues, it worked amazingly well.

Beef tenderloin is a lean cutting of meat, which tin can brand for a fairly ho-hum roast, exactly that was non the illustration here. The tenderloin took on an intensely beefy flavor, as well as was thus juicy that I idea something was wrong.  There was thus much on the cutting board, I was afraid at that topographic point wouldn’t hold upwards whatever left inwards the meat, exactly I’m happy to written report every unmarried seize alongside teeth was dripping alongside moisture.

Maybe this summer, when the grill is fired up, as well as I accept i likewise many kitchen towels around, I’ll endeavor the existent lomo al trapo technique, exactly inwards the meantime I was thrilled alongside how this came out, as well as actually promise y’all plow over it a endeavor soon. Stay tuned for the béarnaise sauce video, as well as every bit always, enjoy!
 
Ingredients for four portions:
  • 2 pound center-cut beef tenderloin roast
  • 1 garlic clove crushed
  • 2 teaspoons freshly solid put down dark pepper
  • 1 egg white
  • about three cups coarse-ground body of body of water salt