Lomo Al Trapo

This recipe uses a wine soaked cloth to wrap the meat in a salt cure. Use a 100% cotton food safe cloth.    Why it works The 100% cotton cloth is soaked in red wine, which works to hold in a thick salt crust.  The salt crust helps pull out flavor through every bite through osmosis while it cooks. The cloth typically burns away while sitting on the coals, and the salt crust is broken off at the end, exposing beautifully cooked tenderloin .  Its juicy, tender, and loaded with flavor. 

Chefs  Note

Dish Info








beef tenderloin

1 ½ - 2




kosher salt

chile powder




Mexican oregano

100% cotton towel about 16” x 16” red wine optional butchers twine





Prep the Grill

OTFC Pantry

Place the towel in a small bowl and pour the wine over it, allowing it to soak for 20-30 minutes. You may need to stir it around a bit. Preheat the charcoal grill for high heat, removing the grates. We will be cooking directly in the coals. Lump charcoal or briquettes will work best. Squeeze out the excess wine from the towel gently, and place the towel on a large cutting board. Open it up into a diamond shape so a corner faces you. 

Step 1

Score and Season

Pour out the salt across the towel into a thick layer, going from the left to the right side. Sprinkle the spices all over the salt. Prepare the beef when you’re ready to grill, not ahead of time.

Step 2

Prep the beef

Roll the beef tenderloin in the spices, and place it in the middle of the salt. The tenderloin should sit parallel to your shoulders, with a corner of the towel pointing to you. Roll the cloth and salt, starting from the far end of the cloth, creating a compact roll. Take the points of the cloth at each end of the cylinder and tie them together on the top of the towel. Use butchers twine as needed if your towel is not able to be tied.

Step 3


Rake the charcoal into an even layer at the bottom of the grill. Lay the wrapped tenderloin directly onto the coals with the knot side up. Do not disturb it for exactly 9 minutes.

Step 4

Flip & finish grilling

Carefully flip it, cooking for another 9 minutes - or until you are within 5 degrees of desired temperature. The cloth will likely burn up, this is typical.

Step 5

Remove the salt crust

Transfer the salted beef to a metal platter or baking sheet and allow it to rest for 2 minutes. Using the back of a chefs knife, hit the salt crust to crack it open.

Step 6


Remove the tenderloin and brush off excess salt, slicing it on a cutting board immediately.  Serve and enjoy!

Brad joins the OTFC Wolf Pack as an expert recipe collaborator. He is the professional recipe developer, food writer, and culinary photographer behind the bold website, ChilesandSmoke.com

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