"It's called Lomo al Trapo (literally "beef tenderloin in cloth") and it goes a little something like this: Wrap a big hunky piece of filet mignon in two cups of salt sprinkled with dried oregano, tie it in an old rag and throw it in flaming coals. Exactly 19 minutes later you will have dinner."
OK Cavemen - let's step it up a bit.
Started with a nice tenderloin roast, trimmed up so I had a nice size roast and plenty left for tenderloin tips seared with mushrooms and onions later in the week.
Dampen a 100% cotton cloth, and cover it with a layer of Kosher Salt. I varied from the recipe a bit here - used up all my oregano last week with making pizza, but I has some fresh Rosemary in the garden. Chopped some up and sprinkled over the salt. Really liked the flavor, so I think I'll skip the oregano next time and just go with Rosemary.
Wrap and truss the filet
Used a chimney to light the coals, so I had a good hot surface to cook on. Place the wrapped filet directly on top of the hot coals - lid open the whole time. Needs a hot fire.
Let it go for 9 minutes, then flip.
Eight more minutes on the other side, then check temp. I was at 125, so I took it off and let rest for a couple minutes before opening.
Brush off the excess salt and slice.
Perfect rare steaks.
Make sure to unwrap outside. The towel was still smoldering and smoking after we finished dinner.
Turned out great. Very tender, melt in your mouth. Not overly salty at all. I'll try this again when I want to impress guests.
Here is the link to the recipe I used.http://food52.com/blog/4178-steven-raichlen-s-salt-crusted-beef-tenderloin-grilled-in-cloth-lomo-al-trapo
__________________________________________It's not a science, it's an art. And it's flawed.
- Camp Hill, PA