Lomo Al Trapo
Lomo al Trapo
All Things Barbeque
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.
- 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
- Aji Picante: (Yields 2 cups)
- 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
- 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.