Salt-Crusted Beef Tenderloin – No Lomo

lucky December 10, 2016 Beef, Latin Food, Tips and Techniques

I received a nutrient want for lomo al trapo a land back, which I learned is a Colombian method for cooking beef tenderloin. The meat is encased inwards salt, wrapped inwards a kitchen towel, as well as hence onslaught move yesteryear of hot coals.

Crediting the intense heat, as well as common salt crust, aficionados of this Colombian technique country it produces the juiciest, most flavorful beef tenderloin you’ve ever had.

It actually sounded amazing, as well as I wanted to endeavor it, merely realized many of yous would convey problem explaining why yous were destroying a perfectly skilful kitchen towel inwards the process. So, I decided to endeavor a towel-free common salt crust technique I’d used successfully on prime number rib before, as well as despite some fry aesthetic issues, it worked amazingly well.

Beef tenderloin is a lean cutting of meat, which tin brand for a fairly dull roast, merely that was non the illustration here. The tenderloin took on an intensely beefy flavor, as well as was hence juicy that I idea something was wrong. There was hence much on the cutting board, I was afraid in that place wouldn’t move whatever left inwards the meat, merely I’m happy to study every unmarried seize amongst teeth was dripping amongst moisture.

Maybe this summer, when the grill is fired up, as well as I convey 1 besides many kitchen towels around, I’ll endeavor the existent lomo al trapo technique, merely inwards the meantime I was thrilled amongst how this came out, as well as actually promise yous hand it a endeavor soon. Stay tuned for the béarnaise sauce video, as well as every bit always, enjoy!