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Lomo al Trapo - Grill-Roasted Beef Tenderloin

User Rating 4 Star Rating (2 Reviews)


Lomo al trapo is a Colombian dish - a delicious and unusual method of roasting a beef tenderloin. The steak is covered in salt and rolled up tightly in a dish towel, then roasted in a hot bed of coals. The salt and dish towel form a protective crust that keeps the steak from burning and seams to seal the juices and flavor into the meat, resulting in extremely tender, flavorful steak. This is a great meal for entertaining - it is quite dramatic when you cut open the the charred and blackened package from the grill to reveal the perfectly cooked tenderloin inside.


  • 1 5 pound whole beef tenderloin, trimmed of excess fat
  • 1 cup red wine
  • 1 cup beef stock
  • 2-3 garlic cloves, minced
  • Favorite grilling rub (optional)
  • 1 1/2 cups sea salt
  • 1 large dish towel (an expendable one - it will be ruined)
  • 1/3 cup red wine


  1. Mix the wine with the beef stock and minced garlic. Pour mixture over the beef tenderloin and marinate in the refrigerator for several hours or overnight.

  2. Prepare the grill: Remove the grate and spread charcoal in the bottom of the grill, in a layer thick enough to mostly cover the tenderloin. Light the charcoal and let the charcoal burn down until you have very hot coals but no flames.

  3. While the charcoal is burning, prepare the meat: Remove the tenderloin from the marinade and rub beef all over with your favorite grilling rub (optional).

  4. Spread dish towel flat on a counter and cover it with a later of the sea salt, leaving the edges salt free. Place the tenderloin along one long edge of the cloth on top of the salt, and roll the tenderloin up in the towel very tightly.

  5. Tie off the ends of the towel with kitchen twine, and secure the middle with another piece of twine if needed.

  6. When the coals are ready, nestle the wrapped beef deep into the hot coals.

  7. After about 10 minutes, flip the wrapped beef. Roast for 10 minutes more, then check the internal temperature. Let the beef roast until a meat thermometer placed deep into the tenderloin registers 140-145 (for medium rare).

  8. Remove entire package from the coals and let cool slightly. Cut the cloth and salt crust away from the beef.

  9. Using tongs and a brush, hold the tenderloin up and brush it with red wine, rinsing off the excess salt.

  10. Slice tenderloin and serve.

  11. Serves 10.
User Reviews

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 5 out of 5
Thanks for the comment about the temp..., Member msblazes

You are correct about the temperature - I just always hesitate to recommend under cooking any meat.. .I'm married to an infectious disease specialist who likes everything well done! The time on the grill will vary however - best to go by the internal temperature.

3 out of 3 people found this helpful.

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