Latin Grilling by Lourdes Castro

Author:Lourdes Castro [Castro, Lourdes]
Language: eng
Format: epub
ISBN: 978-1-60774-067-4
Publisher: Ten Speed Press
Published: 2011-04-25T16:00:00+00:00

Salt-Crusted Beef Tenderloin

SALT-CRUSTED BEEF TENDERLOIN Charred in Cloth

{LOMO AL TRAPO}

This has got to be one of the coolest recipes I know. The techniques used are so counterintuitive that you can’t believe it actually works. The process is simple: cover the beef in an alarmingly large amount of salt, wrap it in a cotton kitchen towel, and then set it to burn on the grill. Your guests will think you have lost your mind until you unravel the mummified cloth and slice up the most tender, perfectly seasoned beef they will ever eat. Serves 8

3 pounds beef tenderloin, trimmed of all fat and silver skin

4 cups kosher salt

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