Today we’re firing up the coals to make Stuffed Lomo Al Trapo, also known as a twist on the Salt-Crusted Beef Tenderloin, cooked in a wine-soaked dish towel. Yes, you read that right!
In Colombia, roasting meat in a cotton dish towel is a tradition. When you first place the red wine-covered tenderloin package on the coals, you may wonder if it’s going to turn into something presentable for your special occasion table. But indeed it does!
This savory creation, made with layers of pounded whole beef tenderloin, seasoned mushrooms, and spinach, is truly a showstopper. After cooking, a vinaigrette made with charred bell pepper and onion, levels up the flavors and visual appeal of the rustic-looking beef log even more.
Table of Contents
- Why You’ll Love Stuffed Lomo Al Trapo
- Salt Crusted Tenderloin Ingredients
- How to Make Stuffed Salt-Crusted Beef Tenderloin
- The Tenderloin & Mushroom Layers
- Making Al Trapo
- Grilling Time for the Stuffed Lomo Al Trapo
- Crafting the Grilled Veggie Salsa
- Slicing and Serving
- What to Serve with Lomo al Trapo
- Which red wines go best with beef tenderloin?
- Leftovers & Reheating
- For more Tenderloin
- FAQs
- Flavor X Fire & FOOD X Fire
- Stuffed Lomo Al Trapo Recipe
Why You’ll Love Stuffed Lomo Al Trapo
Cooking meat wrapped in a wine-soaked dish towel is not for everyone, but I think it’s genius. The cotton creates a moisture barrier that leads to a nice and tasty seasoned salt crust.
The cooking time for this very easy recipe is relatively fast. After about 45 minutes of prep, you’ll have your entire tenderloin with a salty crust ready to slice in about an hour.
It’s such a killer presentation of the delicious tenderloin meat, making it the perfect dish for special occasions such as Christmas Eve or Christmas dinner.
If you need more recipe ideas for the holidays, try Beef Wellington, New York Strips with Bourbon Mushrooms, or my original Lomo Al Trapo recipe without the spinach and mushroom stuffing.
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Salt Crusted Tenderloin Ingredients
- The Cut of Meat – Stuffed Lomo Al Trapo comes together with one of my favorite cuts of meat, the tender beef tenderloin.
- The Filling – Spinach, mushrooms, and my Bourbon Prime Rub are the three simple ingredients that provide a delicious flavor contrast to the juicy meat.
- The Trapo – Red wine, kosher salt, and a simple cotton dish towel create the wrapper for this juicy tenderloin log.
- Charred Salsa Vinaigrette – Champagne vinegar, olive oil, parsley, and some fresh minced garlic are the fresh and flavorful ingredients that make the grill-charred red bell pepper and sweet onion so fricken delicious.
Now, let’s get cooking!
How to Make Stuffed Salt-Crusted Beef Tenderloin
The Tenderloin & Mushroom Layers
Start by preheating a heavy skillet over moderately high heat. Add a bit of olive oil, toss in your mushrooms, and then let them cook until they’re nicely browned and any excess water has evaporated (usually around 8-10 minutes).
Follow it up by adding the spinach and cooking until it wilts and softens (approximately 5 minutes). Once done, take the veggie mixture off the heat.
Now, let’s tackle the beef tenderloin. Carefully butterfly it open, and then give it a good pounding until it’s an even thickness of about ½ inch. Spread your cooled sautéed mushrooms and spinach over the beef and then make a compact roll.
Secure the pinwheel roll with some butcher twine and then go ahead and set it aside.
Making Al Trapo
Time to bring in the clean, unbleached white dish towel. Soak it in a bowl or baking sheet filled with your favorite red wine for about 5 minutes, before squeezing out any extra liquid.
Then, lay the towel flat, and sprinkle 2 cups of kosher salt in the center. Add the Bourbon Prime Rub on top of the salt. Now, transfer beef to this flavorful bed and season it with the rest of the rub.
Pat salt mixture on all sides of the meat. Cover the top of the tenderloin entirely with the remaining salt. Roll up the towel to wrap the salt-covered steak, securing it with more butcher twine.
Grilling Time for the Stuffed Lomo Al Trapo
The first step in the cooking process is to fire up your charcoal until the hot coals are blazing white. Brush off any loose ash and nestle your rolled-up piece of meat over the coals, cooking it for around 20 minutes on each side. Flip it halfway through.
Once done, and the internal temperature is 125 degrees F (read with an instant-read thermometer) take it off, and let the beef rest for a good 10-15 minutes.
After resting, unwrap the beef log, discard the towel and all the excess salt, and throw it back on the grill for a touch of crust before serving.
Now transfer the charred log to your cutting board.
Crafting the Grilled Veggie Salsa
While your coals work the magic on the tenderloin, toss your bell pepper and onion directly onto the coals for 8-10 minutes. Once they’re gloriously charred and softened, take them off and let them cool for 5 minutes.
Peel off the charred skin from the onion and bell pepper, give them a good chop, and toss them into a large mixing bowl with all the other salsa ingredients. Mix it up and set it aside.
Slicing and Serving
Now for the moment of truth! Finally, slice the Lomo Al Trapo into thick slices with your sharp knife, and top with the Charred Salsa Vinaigrette. Enjoy every juicy and multi-layered, multi-textured bite!
What to Serve with Lomo al Trapo
Lomo Al Trapo pairs well with a variety of side dishes that complement its rich and savory flavors. Crispy and seasoned roasted potatoes or potato wedges would make a satisfying and hearty side dish.
In cooler months, a refreshing avocado salad with tomatoes, red onions, and cilantro would be the perfect complement to the charred tenderloin meat.
Which red wines go best with beef tenderloin?
These red wines work for soaking the dish towel and for pairing with the meat when it is served on your table.
Malbec – A medium to full-bodied red wine with flavors of dark fruit, plums, and hints of spice. It’s always a good match for the smoky and charred notes from cooking over the fire.
Cabernet Sauvignon – This classic red wine is known for its bold black currant, cherry, and sometimes green bell pepper flavors. It always pairs well with rich and flavorful beef dishes.
Syrah/Shiraz – These two bold and spicy wines are a good match for all your grilled and smoked meats.
Leftovers & Reheating
As long as the meat is at room temperature, cover tightly in plastic wrap and keep it in an airtight container for 3-5 days in the refrigerator.
When it comes time to reheat any leftover beef tenderloin, wrap the beef slices in aluminum foil to retain moisture. Place the foil packet in a preheated 275-degree F grill for about 15-20 minutes.
For more Tenderloin
FAQs
Coarse kosher salt or sea salt works best for a salt crust. Avoid using table salt, as it may make the crust too salty.
Yes, you can coat the beef with the salt crust a few hours before cooking and refrigerate. This allows the salt to penetrate the meat and enhances the flavor. Just make sure to bring it to room temperature before roasting over the grill.
While the salt crust technique is commonly used for the beef tenderloin cut of meat, you can experiment with other cuts like ribeye or sirloin, adjusting cooking times accordingly.
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Stuffed Lomo Al Trapo
Ingredients
- 1 Beef Tenderloin whole center cut
- 2.5 cups Fresh Spinach
- 1.5 cups Mushrooms sliced
- 3 tbsp Bourbon Prime Rub
Trapo:
- 6 cups Kosher Salt
- 1 bottle Red Wine
Charred Salsa Vinaigrette:
- 1 Red Bell Pepper
- 1 Sweet Onion
- 1 cup Chopped Parsley
- ¼ cup Champagne Vinegar
- 2 tbsp Garlic minced
- Olive Oil to ideal consistency
Instructions
Steak:
- Preheat a skillet over medium heat. Add some oil and saute your mushrooms until the water has evaporated and they are browned (about 8-10 minutes).
- Next, add your spinach and cook until it has softened (about 5 minutes). Once done, pull off and let cool.
- Carefully butterfly open your beef tenderloin then hammer it until it's a uniform thickness of ½”.
- Add your mushrooms and spinach to the beef, then carefully roll it up like a pinwheel. Secure with butcher twine and set to the side.
- Soak a 100% white cotton towel in a bowl with all of the red wine for 5 minutes.
- Once it's soaked, squeeze out any excess red wine and place the towel flat.
- Add 2 cups of kosher salt to the center of the towel and then add 1.5 tbsp of the Bourbon Prime Rub on top of the salt.
- Place your beef tenderloin on the salt and then season with the rest of the beef rub.
- Add the rest of the salt to the top of the steak so that it is completely encased in the salt.
- Roll the towel up to encase the salt covered steak, then secure completely with butcher twine.
- Preheat your fire with lump charcoal until the coals are white hot. Blow off any loose ash, then add the steak to the coals to cook for about 20 minutes per side.
- Flip the steak halfway through. Once done, pull the steak off and let it rest for 10 minutes.
- Once rested, open it up and discard the towel and salt. Brush off any loose salt on the steak. (Optional) If you desire, add the cooked steak back to the grill to get a little crust before serving.
- Slice the steak up and top with the Charred Salsa Vinaigrette and enjoy!
Salsa:
- As the steak is cooking in the coals, add your bell pepper and onion to the coals to cook for about 10 minutes. Once fully charred and softened, pull off and let cook for 5 minutes.
- Peel off all the charred skin for the onion and bell pepper, then chop up. Add to a bowl with all the other salsa ingredients, mix and set to the side for serving.
