Salt-Crusted Beef Tenderloin

Rating: 4.08 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

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.

By Chef John

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
15 mins
total:
45 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place crushed garlic, pepper, and egg white in a small mixing bowl; whisk together until well mixed. Brush over entire surface of beef tenderloin.

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  • 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.

Nutrition Facts

Per Serving:
467 calories; protein 35g; carbohydrates 1g; fat 34.9g; cholesterol 120.5mg; sodium 88137.2mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

TimothyBJacobs
Rating: 5 stars
10/18/2017
This was incredibly tasty. Possible the best tenderloin I've had. Read More
Helpful
(11)

Most helpful critical review

Rose Hayden
Rating: 1 stars
04/09/2017
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) gravy it was edible but it wasn't good. First bad experience I've really had with Food Wishes but it really stings because of how expensive tenderloin is. Read More
Helpful
(1)
12 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
TimothyBJacobs
Rating: 5 stars
10/18/2017
This was incredibly tasty. Possible the best tenderloin I've had. Read More
Helpful
(11)
sarah
Rating: 5 stars
04/10/2017
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 it wasn't good. Read More
Helpful
(8)
Kit DeMarco
Rating: 5 stars
01/02/2019
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 searing the meat and opted to cook at 475 for 10 min then lowered my oven to 325 for another 45 min. Thermometer read 145 when I took it out. Let meat test for 15 min. The salt “crust” fell right off giving the meat delicious flavor. The beef was so tender and juicy. Perfectly pink. Got rave reviews from guests. Tasty as leftovers too! Read More
Helpful
(7)
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cris&erika
Rating: 5 stars
11/13/2020
Amazing! Followed to the T and came out perfect. If you are sensitive to salt, pick a different recipe! Read More
Helpful
(3)
Lora Wade McKinney
Rating: 5 stars
04/18/2020
I was working with a less than reliable gas oven, but it came out sooo good. I will never go back to another recipe. Read More
Helpful
(2)
Dienes
Rating: 4 stars
01/31/2021
I had my doubts about all the salt on this roast, but was pleasantly surprised to find it did not taste salty at all. Went by receipt exactly. Had to roast it a little longer than called for as I don't like real bloody meat. I'll make it again. Read More
Helpful
(1)
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Chef jd
Rating: 1 stars
01/19/2020
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 this recipe says to cook the meat to is a temp danger zone and bacteria growth is present it says between 41 and 135 is the zone. I also read for a medium well beef 145 is the temp it should be. Read More
Helpful
(1)
Rose Hayden
Rating: 1 stars
04/09/2017
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) gravy it was edible but it wasn't good. First bad experience I've really had with Food Wishes but it really stings because of how expensive tenderloin is. Read More
Helpful
(1)
Spurs
Rating: 5 stars
12/28/2018
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 only registered 120, I put it back in the 475 over for an additional 7-8 minutes, it was a perfect medium rare. Read More
Helpful
(1)
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