Lomo al Trapo
Salt-Crusted Beef Tenderloin
A traditional Colombian method of cooking a whole beef tenderloin, encasing it in a salt crust and wrapping it in a damp cloth before cooking directly on hot coals. This technique creates an incredibly tender and juicy result with a flavorful, seasoned crust.
🧂 Ingredients
- 1.5 kg (approx. 3.3 lbs) Beef tenderloin(A whole, untrimmed beef tenderloin is ideal.)
- 1 kg (approx. 2.2 lbs) Coarse sea salt or kosher salt(Coarse salt is essential for forming a proper crust. Fine salt will dissolve too quickly.)
- Approx. 500 ml (2 cups) Water(For dampening the cloth.)
- 1 piece Thick cotton cloth(A large, clean, unhemmed cotton cloth (like a thick tea towel or a piece of canvas) that can withstand high heat and absorb moisture. Ensure it's large enough to fully wrap the tenderloin.)
- A few sprigs Optional: Fresh herbs(Such as rosemary or thyme, can be placed inside the cloth with the beef for added aroma.)
👨🍳 Instructions
- 1
Prepare the salt and cloth: Thoroughly wet the cotton cloth with water, then wring it out so it is damp but not dripping. Spread the coarse salt evenly on a clean surface or in a large bowl. If using optional herbs, place them on top of the salt.
⏱️ 5 minutes - 2
Assemble the roast: Place the beef tenderloin in the center of the damp cloth. Pile the salt (and herbs, if using) generously over the entire surface of the beef, forming a thick, even crust about 1-2 cm (½ inch) thick. Carefully fold the damp cloth around the salted beef, ensuring the salt crust is completely enclosed and the package is sealed tightly. The damp cloth will help the salt adhere and prevent it from burning directly.
⏱️ 10 minutes - 3
Prepare the coals: Build a strong fire and let it burn down to hot coals. You want a consistent, intense heat. Aim for coals that are glowing red with a light ash coating. This typically means the cooking temperature is around 230-260°C (450-500°F).
⏱️ 30-45 minutes (for fire to burn down) - 4
Cook the beef: Carefully place the wrapped tenderloin directly onto the bed of hot coals. Rotate the roast every 5-7 minutes using tongs to ensure even cooking on all sides. Cook for approximately 25-35 minutes total, depending on the thickness of the tenderloin and the intensity of the coals. The cloth will char and smoke, which is normal.
⏱️ 25-35 minutes - 5
Rest and serve: Using tongs, carefully remove the roast from the coals. Let it rest for at least 10 minutes, still wrapped in the cloth. This allows the juices to redistribute. To serve, carefully crack the salt crust with the back of a heavy knife or a mallet. Remove the charred cloth and discard. Slice the tenderloin into thick portions and serve immediately.
⏱️ 10 minutes resting
💡 Pro Tips
- ✓The damp cloth acts as a buffer, protecting the beef from direct flame and preventing the salt crust from burning too quickly. It also helps steam the beef slightly, contributing to tenderness.
- ✓The salt crust seals in the natural juices of the beef, resulting in an exceptionally moist and flavorful tenderloin.
- ✓This method is best suited for outdoor cooking, such as over a campfire or a charcoal grill, due to the smoke produced by the cloth.
- ✓Ensure your cloth is 100% cotton and has no synthetic blends, as these can melt or produce toxic fumes at high temperatures.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add aromatic herbs like rosemary, thyme, or garlic cloves inside the cloth with the salt for infused flavor.
- For a slightly different flavor profile, you can mix a small amount of crushed peppercorns or chili flakes into the salt.
- This technique can also be adapted for smaller cuts of beef like filet mignon, adjusting cooking times accordingly.