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Salt-Crusted Beef Tenderloin

Rated as 3.75 out of 5 Stars
72k

"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 467
Original recipe yields 4 servings

Directions

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  1. Place crushed garlic, pepper, and egg white in a small mixing bowl; whisk together until well mixed. Brush over entire surface of beef tenderloin.
  2. 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.
  3. Preheat oven to 475 degrees F (245 degrees C).
  4. 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.

Nutrition Facts


Per Serving: 467 calories; 34.9 1 35 120 88137 Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was incredibly tasty. Possible the best tenderloin I've had.

Most helpful critical review

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...

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This was incredibly tasty. Possible the best tenderloin I've had.

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...

Ah-Mazing!!! Will never need another recipe for beef tenderloin again. Just perfect. I had a 5lb tenderloin so doubled the “marinade”. I didn’t want to smoke out the house so I skipped seari...

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...

This was too salty for my family. Also really watch the time while cooking, I almost ruined a very costly piece of beef by leaving it in the oven too long. Hubby has high BP and said not to ma...

The temp this guy said to do this dish at left my meat bloody. I'm sorry but I like cooked meat not raw so I looked it up and the serve safe national restaurant association says that the temp th...

The family loved it... all 18 lbs were eaten at one sitting. I followed the recipe to the T... and cooked 25 mins. after I took it out of the oven to let it rest, I check the temp again, it on...