LOMO AL TRAPO - Salt Crusted Beef Tenderloin

LOMO AL TRAPO - Salt Crusted Tenderloin - By wrapping the tenderloin in salt and spice... it becomes so juice and flavorful.. its insane.

This is where I order my meat - http://www.beefensteak.nl/en/

Total cooking time: 1 hours 35 minutes
Preparation time 1 hours 05 minutes
Cooking time 0 hours 30 minutes

Suggested tools USA:
Oven tray - http://amzn.to/2fsyDi6
Cheese cloth - http://amzn.to/2fsxKGF
Butchers twine - http://amzn.to/2dSjdmY

Suggested tools GER:
Oven tray - http://amzn.to/2eQSGn2
Cheese cloth - http://amzn.to/2eQTcRY
Butchers twine - http://amzn.to/2eQVTmm

Ingredients:
Tenderloin - 1 whole cut
Red wine - 500 ml
Salt - 500 gram
Chili flakes - 2 tsp
Fennel seeds - 2 tsp
Rosemary - 2 tsp
Thyme - 2 tsp
Tarragon - 2 tsp

How To:
01h35m - Soak the cloth with red wine and place in the bottom of an oven tray. Place a layer of salt on the bottom and sprinkle in the spices
01h25m - Roll up the cloth and truss it with the butchers twine
01h15m - Start up your charcoal or gas grill for direct grilling
00h30m - Grill the lomo al trapo until the core temperature is 50C or 120F
00h10m - Remove the salt crust and remove as much salt as possible. Then grill the tenderloin until it reached a core temperature of 54C or 130F
00h05m - Let the tenderloin rest for 5 minutes and then slice it up
00h00m - Enjoy the flavor explosion

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