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Lomo al Trapo

Origin: Columbia
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Course Main Course
Cuisine Columbia

Ingredients
  

Meat Preparation

  • 1 Center Cut piece of Beef Tenderloin (weighing 12-16 ounces)
  • 1 cup Approximately good red wine
  • 2 tbsp. extra virgin olive oil

Wrapping the Meat & Cooking

  • 1 clean kitchen towel
  • 2 cups Morton's Kosher salt
  • 6 Fresh Italian oregano sprigs
  • 6 Fresh Thyme sprigs
  • 4 Fresh Rosemary sprigs
  • 3 Garlic cloves, chopped
  • 2 tbsp. melted butter
  • Twine

Instructions
 

  • Trim all of the fat and connective silvery skin.
  • In a Frypan on medium to high heat, place the EVOO.  When the oil is hot, sear the meat on all sides to a golden brown.
  • Set the oven at 375 degrees F
  • Lay out the clean kitchen towel in a clean cookie sheet or baking dish.  This keeps the red wine from running all over the counter.
  • Soak the towel in red wine.
  • Coat the towel with the salt.
  • Then lay down the herb sprigs evenly across the towel.
  • Sprinkle the garlic evenly over the towel.
  • Place the piece of meat towards one end of the towel.
  • Pour the melted butter over the meat.
  • Roll up the meat, salt and herbs in the towel.  Fold in th etwo ends tightly and roll into a tight cylinder
  • Tie up the rolled towel, as you would truss a rolled piece of meat.
  • Place the rolled meat packet in a baking dish and in the oven.
  • Cook until the internal temperature reaches your desired meat level.
  • Remove the packet from the oven, unwrap carefully, brush off as much salt as possible, slice the meat and serve.

Notes

*Obviously this is a towel you are willing to burn up completely.  Just be aware.  Also you can use multiple layers of cheese cloth as a substitute.
Keyword wrapped food recipe, beef tenderloin recipe, columbian recipe
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