Salt Crusted Beef Tenderloin
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, as well as thus assail travel yesteryear of hot coals.
Crediting the intense heat, as well as tabular array salt crust, aficionados of this Colombian technique nation it produces the juiciest, most flavorful beef tenderloin you’ve ever had.
Beef tenderloin is a lean cutting of meat, which tin can brand for a fairly ho-hum roast, exactly that was non the illustration here. The tenderloin took on an intensely beefy flavor, as well as was thus juicy that I idea something was wrong. There was thus much on the cutting board, I was afraid at that topographic point wouldn’t hold upwards whatever left inwards the meat, exactly I’m happy to written report every unmarried seize alongside teeth was dripping alongside moisture.
- 2 pound center-cut beef tenderloin roast
- 1 garlic clove crushed
- 2 teaspoons freshly solid put down dark pepper
- 1 egg white
- about three cups coarse-ground body of body of water salt