Lomo al trapo (literally “tenderloin in cloth”) is a traditional Columbian dish consisting of a salt crusted beef tenderloin wrapped and cooked in cheesecloth.
What you’ll need:
Bowl of water
- Fold your cheesecloth so that it is four layers deep, and large enough to wrap around the tenderloin. Dip the cloth in the bowl of water, then wring so it is just slightly damp.
- Lay the cheesecloth on your countertop, with the short edge toward you. Layer sea salt at least 1/2 inch thick on the towel. Lay sprigs of thyme on the salt bed, then place the beef directly on the salt edge closest to you.
- Roll the tenderloin up in the towel so that it is completely covered in salt, making sure to tuck in the towel ends. Using butcher’s twine, secure the tenderloin in the cloth.
- Preheat the grill to 450°F/230°C.
- When you’re ready to cook, remove the MEATER probe from its charging dock. Insert the probe into the center of the thickest cut of the tenderloin, being sure to insert past the safety notch.
- Set up your cook using the Beef Tenderloin Setting in the MEATER app.
- Place the tenderloin, wrapped in cheesecloth, on preheated grill. Flip halfway through the cook cycle.
- When MEATER alerts you that the tenderloin is ready to rest, transfer to a cool cutting board to avoid overcooking.
- Allow the Resting period to complete. Cut the twine with a pair of butcher scissors, then split the burnt cheesecloth with a large knife.
- Use a brush to dust off excess salt. Slice and enjoy!