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My review
Salt-Crusted Beef Tenderloin
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Chef John
"Lomo al trapo, I learned, is a Columbian method for cooking beef tenderloin where the meat is encased in salt, wrapped in a damp kitchen towel, and then set on top of hot coals. Figuring this might not work in the average kitchen, I came up with a method that didn't require the towel or hot coals."
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Ingredients
45 m servings 467Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Place crushed garlic, pepper, and egg white in a small mixing bowl; whisk together until well mixed. Brush over entire surface of beef tenderloin.
- Cover baking dish with about 1/4 inch coarse salt. Roll tenderloin over the salt to coat thoroughly. Add more salt if needed to ensure the baking dish has an even layer of salt. Let roast sit out at room temperature for 30 minutes.
- Preheat oven to 475 degrees F (245 degrees C).
- Place baking dish in preheated oven. Roast to your desired doneness or until internal temperature reaches 116 degrees F, 20 to 25 minutes. Beef will continue cooking after removal from oven and needs to reach 125 to 130 degrees F (54 degrees C). Let rest 15 minutes. Crack and remove the salt crust. Transfer roast to a cutting board; slice and serve.
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Reviews
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4/10/2017
This was absolutely delicious!! Followed the recipe exactly and the coarse sea salt came off completely leaving it tender and perfectly seasoned. I am not sure what the other reviewer did that i...
10/17/2017
This was incredibly tasty. Possible the best tenderloin I've had.
4/8/2017
Sorry, chef John, this was the saltiest meat its ever been my displeasure to eat. And I had to eat it, because it's tenderloin and it's expensive. Washed off and doused in a creamy (salt-free) g...