Salt-Crusted Beef Tenderloin

Chef John
Recipe By Chef John
Published 16th Dec 2016
Salt-Crusted Beef Tenderloin
Prep 10m
Cook 20m
Ready In 45m
Servings 4 servings

Lomo al trapo, I learned, is a Columbian method for cooking beef tenderloin where the meat is encased in salt, wrapped in a damp kitchen towel, and then set on top of hot coals.¬†Figuring this might not work in the average kitchen, I came up with a method that didn’t require the towel or hot coals.