Lomo al Trapo (Beef Tenderloin Cooked in Cloth)

Ingredients

• about 910 g Beef Tenderloin
• about 1360 g Kosher Salt
• 2 tablespoons Black Pepper
• 0.5 cup Fresh Herbs (Rosemary, Thyme)
• 1 large Cotton Cloth
• 2 tablespoons Olive Oil
• about 910 g Potatoes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the large cotton cloth in a sink and soak it thoroughly with water. Wring out the excess water from the cloth until it is damp but not dripping.
2. 2Lay the damp cotton cloth flat on your work surface. Spread half of the about 1360 g of Kosher Salt evenly across the center of the cloth, creating a bed for the meat.
3. 3Season the about 910 g Beef Tenderloin all over with the 2 tablespoons Black Pepper and the 0.5 cup Fresh Herbs (Rosemary, Thyme).
4. 4Place the seasoned beef tenderloin onto the bed of salt on the cloth. Cover the tenderloin completely with the remaining about 1360 g of Kosher Salt, forming a crust. Tightly wrap the salt-encrusted tenderloin within the cotton cloth, ensuring it is fully enclosed.
5. 5Preheat your oven to about 205°C (200°C).
6. 6Heat the 2 tablespoons Olive Oil in a large oven-safe skillet over medium-high heat until it shimmers.
7. 7Carefully place the cloth-wrapped tenderloin into the hot skillet. Sear the wrapped tenderloin on all sides for about 1-2 minutes per side, until the outside of the cloth is browned and slightly crisp.
8. 8Transfer the skillet with the seared, wrapped tenderloin directly into the preheated oven. Roast for 25-30 minutes for medium-rare, or until the internal temperature reaches 54°C for medium-rare, 60°C for medium, or 65°C for medium-well.
9. 9Carefully remove the skillet from the oven. Let the wrapped tenderloin rest in the skillet for 10 minutes. This resting period allows the juices to redistribute, ensuring a tender and moist result.
10. 10Unwrap the tenderloin by carefully opening the cloth and removing the salt crust. Slice the about 910 g Beef Tenderloin into thick portions.
11. 11Serve the sliced Lomo al Trapo immediately with the about 910 g Potatoes, which can be prepared separately according to your preference.

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