Lomo al Trapo (Colombian-Style Grilled Beef Tenderloin)
Lomo al Trapo is one of Colombia's most celebrated grilling traditions. A whole beef tenderloin is wrapped in a thick layer of kosher salt and fresh herbs before being enclosed in a damp cloth and cooked directly over hot coals. The salt crust protects the meat while locking in moisture, creating a tender, juicy beef tenderloin with incredible flavor and a dramatic presentation.
Ingredients
- 1 1/2 to 2 pounds kosher salt
- 6 to 8 sprigs oregano, rosemary, or thyme
- 1 center-cut trimmed beef tenderloin (2 to 2 1/2 pounds)
Instructions
- Dip a clean dish towel in cold water and wring it out thoroughly so it remains only slightly damp.
- Lay the towel flat on your work surface with the short edge facing you. Spread a layer of kosher salt at least 1/2 inch thick across the center of the towel, leaving a small border around the edges.
- Scatter the fresh herb sprigs evenly over the salt. Place the beef tenderloin on top of the herbs near the edge closest to you.
- Carefully roll the tenderloin in the salt mixture until it is completely surrounded. Tuck the leading edge of the towel into the roll, fold in the sides, and continue rolling until the beef is fully enclosed in the towel.
- Secure the package tightly with butcher's twine, tying at 1- to 2-inch intervals along the length of the roll.
- Prepare a charcoal grill with a bed of hot coals. Place the wrapped tenderloin directly on the coals and partially cover the grill.
- Cook for 10 minutes, then carefully flip the package. Continue cooking until an instant-read thermometer inserted into the center registers 95°F for rare or 105°F for medium-rare.
- Transfer the package to a metal tray or pan and allow it to rest. The internal temperature will continue to rise to approximately 120°F for rare or 130°F for medium-rare.
- Carefully crack open the hardened salt crust using the back of a knife. Reserve a small amount of the smoky salt for serving if desired.
- Discard the burnt cloth and excess salt. Brush away any remaining salt from the surface of the tenderloin.
- Slice the beef tenderloin and serve immediately.
Serving Tips
Serve Lomo al Trapo sliced into thick medallions alongside grilled vegetables, roasted potatoes, or a fresh chimichurri sauce. A sprinkle of the reserved smoky salt adds extra flavor just before serving. Because the salt crust naturally seasons the meat during cooking, additional salt is usually unnecessary.
