Salt-Crusted Beef Tenderloin – No Lomo

I received a nutrient wishing for lomo al trapo a spell back, which I learned is a Colombian method for cooking beef tenderloin. The meat is encased inwards salt, wrapped inwards a kitchen towel, together with thence assault overstep of hot coals. 

Crediting the intense heat, together with common salt crust, aficionados of this Colombian technique nation it produces the juiciest, most flavorful beef tenderloin you’ve ever had.

It actually sounded amazing, together with I wanted to endeavor it, only realized many of you lot would bring problem explaining why you lot were destroying a perfectly practiced kitchen towel inwards the process. So, I decided to endeavor a towel-free common salt crust technique I’d used successfully on prime number rib before, together with despite some minor fry aesthetic issues, it worked amazingly well.

Beef tenderloin is a lean cutting of meat, which tin can brand for a fairly slowly roast, only that was non the representative here. The tenderloin took on an intensely beefy flavor, together with was thence juicy that I idea something was wrong.  There was thence much on the cutting board, I was afraid at that topographic point wouldn’t hold upward whatever left inwards the meat, only I’m happy to written report every unmarried seize alongside teeth was dripping alongside moisture.

Maybe this summer, when the grill is fired up, together with I bring i likewise many kitchen towels around, I’ll endeavor the existent lomo al trapo technique, only inwards the meantime I was thrilled alongside how this came out, together with actually promise you lot hand it a endeavor soon. Stay tuned for the béarnaise sauce video, together with every bit always, enjoy!

Ingredients for iv portions:
2 pound center-cut beef tenderloin roast
1 garlic clove crushed
2 teaspoons freshly solid pose down dark pepper
1 egg white
about three cups coarse-ground body of body of water salt

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