Discover the unique Colombian flavors of Lomo Al Trapo with Chef Tom's flavorful recipe. You can make this savory beef tenderloin and pair it with a side of Aji Picante salsa, making it the perfect dish for an unforgettable cooking experience.
WHAT YOU'LL LOVE
- A wine-soaked towel does double duty as a cooking vessel. Soaking both the towel and the twine in red wine before wrapping the tenderloin adds moisture that turns to steam against the coals, helping cook the meat evenly from the outside in.
- The salt crust seasons the meat while protecting it from direct flame. Encasing the tenderloin in a thick layer of kosher salt lets it sit directly on hot coals without scorching, while still seasoning the meat as it cooks.
- Trussing every inch and a half keeps the wrap tight through the cook. Frequent twine ties prevent the towel from loosening or unraveling as the tenderloin cooks directly in the coals.
- The Aji Picante comes together in one blender step while the meat cooks. Blending all the salsa ingredients at once means it's ready by the time the tenderloin finishes resting, with no separate prep window needed.
Category
Entree
Cuisine
American
Servings
16
Prep Time
20 minutes
Cook Time
12 minutes
Calories
711
Lomo Al Trapo is a Colombian Beef Tenderloin prepared in a unique way. Chef Tom shows off this technique that must be seen to be believed. Paired with an Aji Picante salsa, this South American recipe will make for an unforgettable cooking experience.
Ingredients
- Creekstone Farms Prime Beef Tenderloin, center cut portion, trimmed of silverskin
- 1/2 bottle dry red wine
-
2 cups Jacobsen Salt Co. Kosher Salt
-
3/4 cup Cattleman’s Grill Road House Steak & Beef Seasoning
- 1 cotton kitchen towel
-
Mrs. Anderson’s Kitchen Twine
- 1 each large beefsteak tomato, large dice
- 1 each medium white onion, large dice
- 1 cup cilantro, leaves and stems, chopped
- 2-3 jalapeños (adjust for heat level), chopped
- 1/2 bunch (about 4 each) green onions, chopped
- 1 each lime, zest and juice
- 2 cloves garlic, smashed, peeled
- 1 tbsp white wine vinegar
- Water to thin, as needed
-
Jacobsen Salt Co. Kosher Sea Salt, to taste
Aji Picante: (Yields 2 cups)
Directions
- Fill two charcoal chimneys full of lump charcoal and place on the charcoal grate of the Yoder smokers Adjustable Charcoal Grill. Light the chimneys. When the charcoal is burning hot all the way to the top of the chimneys, dump into one half of the charcoal grate. Close the lid.
- While the charcoal heats up, Soak the kitchen towel and about 5-6 feet kitchen twine in the red wine.
- Lay out the wine soaked towel on a work surface that won’t easily stain. Spread the kosher salt over the towel forming an even layer large enough to cover the entire tenderloin. Spread the Cattleman’s Grill Road House Steak & Beef Seasoning over the top of the salt. Lay the tenderloin on the seasoning. Roll it around to coat the tenderloin. Wrap the salt and towel around the tenderloin, fully encasing it.
- Tie the wine soaked kitchen twine around the tenderloin, trussing every 1”-1.5”. Pour extra wine on the cloth to fully soak.
- Place the wrapped tenderloin directly on the hot coals.
- Cook for about 10 minutes then flip. Continue cooking until an instant read digital thermometer reads 105ºF-110ºF in the center. Remove the roast from the charcoal, and let rest while the temperature finished climbing to about 125ºF internal, 5-10 minutes rest.
- While the roast cooks, make the Aji Picante. Combine all ingredients in a blender and blend until smooth. Store in the refrigerator for up to one week.
- Unwrap the beef tenderloin. Discard the towel. Scrape off the salt crusted around the meat.
- Slice into individual steaks and serve with the Aji Picante.
Recipe Note
Recipe FAQ
Why soak the towel and twine in red wine before wrapping the tenderloin?
The wine-soaked fabric creates steam against the hot coals as it cooks, helping the tenderloin cook evenly from the outside in while adding a subtle depth of flavor.
Why encase the tenderloin in a thick layer of salt?
The salt crust protects the meat from direct flame contact, allowing it to sit right on hot coals without scorching, while still seasoning the surface as it cooks.
Why truss the wrap every 1 to 1.5 inches?
Frequent ties keep the towel tightly wrapped around the tenderloin throughout the cook, preventing it from loosening or falling apart on the coals.
Can I make this recipe without an open charcoal fire?
Not really — the technique depends on direct contact with hot coals to work as intended. This isn't a recipe with a practical indoor or gas-grill substitute.
How much beef tenderloin should I buy for this recipe?
The recipe doesn't specify a weight — a center-cut tenderloin large enough to serve your group at roughly 5 oz per person is a good guide, since the technique itself scales to whatever size roast you use.
Can I make the Aji Picante ahead of time?
Yes — it holds well refrigerated for up to a week, so it can be made well before serving.
Recipe Highlights
The wine-soaked towel wrap: This creates steam against the coals, helping cook the tenderloin evenly while adding subtle flavor.
The protective salt crust: Encasing the meat in salt lets it cook directly on coals without burning, while still seasoning it throughout.
Frequent trussing: Tying the wrap every 1 to 1.5 inches keeps everything secure through the direct-coal cook.
A one-step blended salsa: Making the Aji Picante in a single blending step means it's ready right alongside the rested tenderloin.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4.98 oz
- per serving
- Calories
- 711
- Carbs
- 2 grams
- Protein
- 98 grams
- Fat
- 31 grams
- Sodium
- 1202 milligrams
