Lomo al trapo (salt-crusted beef tenderloin cooked in cloth on embers)
Colombian cuisine · J. Kenji López-Alt · ♥ 1.5K likes · 46.3K views · 1 min video
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Read about tenderloin (filet mignon, chateaubriand, tournedos) in the BrightCulinary Book
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Ingredients
Method
Techniques
Cover the cloth with salt, lay on the beef tenderloin, wrap into a tight package and tie with string.
Salt, wrap and onto the embers
- salt
- beef tenderloin
Put it directly onto hot burning embers (fireplace, campfire or backyard coals).
- brandy
Crack open the crust; flambe with brandy, or season the meat with the smoky salt from the crust.