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My review
Salt-Crusted Beef Tenderloin
72k
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
Read all reviews 78 Ratings
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Most helpful positive review
10/17/2017
This was incredibly tasty. Possible the best tenderloin I've had.
Most helpful critical review
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...
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10/17/2017
This was incredibly tasty. Possible the best tenderloin I've had.
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...
1/1/2019
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 seari...
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...
12/27/2019
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...
12/21/2019
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...
12/27/2018
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 on...