Crediting the intense heat, together with tabular array salt crust, aficionados of this Colombian technique country it produces the juiciest, most flavorful beef tenderloin you’ve ever had.
It actually sounded amazing, together with I wanted to endeavor it, merely realized many of y'all would accept problem explaining why y'all were destroying a perfectly skillful kitchen towel inward the process. So, I decided to endeavor a towel-free tabular array salt crust technique I’d used successfully on prime number rib before, together with despite some modest fry aesthetic issues, it worked amazingly well.
Maybe this summer, when the grill is fired up, together with I accept 1 likewise many kitchen towels around, I’ll endeavor the existent lomo al trapo technique, merely inward the meantime I was thrilled amongst how this came out, together with actually promise y'all order it a endeavor soon. Stay tuned for the béarnaise sauce video, together with equally always, enjoy!
Ingredients for four portions:
2 pound center-cut beef tenderloin roast
1 garlic clove crushed
2 teaspoons freshly terra firma dark pepper
1 egg white
about three cups coarse-ground ocean salt
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