Colombian
⭐ Highly Rated
25 minmedium
ColombianDinner
Recipe Story
origins & traditionsLomo al Trapo is one of Colombia's most theatrical cooking traditions, originating from the cattle ranching regions. The beef tenderloin is generously seasoned, wrapped tightly in cotton cloth, encased in salt, and cooked directly on hot coals. The cloth protects the meat while allowing intense heat to penetrate, creating a beautifully caramelized exterior and incredibly juicy interior. This method requires no pans or grates—just fire, salt, and patience. The result is a show-stopping centerpiece that showcases the pure flavor of high-quality beef with a rustic, smoky essence. Traditionally served at celebrations and gatherings, this dish represents Colombian hospitality and culinary ingenuity. The dramatic presentation of unwrapping the charred cloth at the table adds to the experience, revealing perfectly cooked meat that melts in your mouth.
Instructions
step by step0/14 done
Remove beef tenderloin from refrigerator 30 minutes before cooking to bring to room temperature.
Trim any excess fat or silver skin from the tenderloin using a sharp knife.
Season the entire tenderloin generously with salt, black pepper, and minced garlic, pressing seasonings into the meat.
Soak a large cotton kitchen cloth in water for 10 minutes, then wring out excess water.
Place the seasoned tenderloin in the center of the damp cloth and wrap tightly, tucking ends securely.
Tie the wrapped meat with kitchen twine at 2-inch intervals to secure the cloth.
Pour coarse salt onto a large plate and roll the wrapped tenderloin in salt until completely coated.
Prepare a very hot charcoal or wood fire, allowing coals to become white-hot.
Place the salt-encrusted, cloth-wrapped tenderloin directly onto the hot coals.
Cook for 15-18 minutes on the first side without moving.
Carefully flip the tenderloin using long tongs and cook for another 15-18 minutes.
Remove from fire and let rest for 10 minutes—the cloth will be charred and hardened.
Cut away the twine and carefully peel back the cloth and salt crust.
Slice the tenderloin into 1-inch thick medallions and serve immediately with chimichurri or aji sauce.
Lomo al Trapo
4.6 (16)
A spectacular Colombian beef tenderloin wrapped in cloth and salt, then roasted directly over open flames until perfectly charred outside and tender inside. This dramatic cooking method creates an unforgettable crust.
hard
55 min
6 servings
Ingredients
0 of 8 checked
Main
- 1500 grams beef-steak, whole tenderloin, trimmed
- 4 cups salt, coarse salt for crust
Seasoning
- 6 cloves garlic, minced
- 2 tablespoons black-pepper, freshly ground
- 2 tablespoons olive-oil
Garnish
- 4 tablespoons cilantro, chopped (optional)
- 2 pieces lime, cut into wedges (optional)
Accompaniment
- 1 pieces onions, sliced (optional)
Chef Tips
expert advice•The key to perfect Lomo al Trapo is extremely high heat—your coals should be glowing white-hot.
•Use a high-quality beef tenderloin for best results.
•The cloth must be 100% cotton with no synthetic fibers.
•You can add fresh herbs like rosemary or thyme inside the cloth for additional flavor.
•For a spicier version, rub the meat with crushed cumin and paprika before wrapping.
•If you don't have access to an open fire, this can be done on a very hot charcoal grill, though the traditional method is directly on coals.
•The salt crust is not eaten—it serves to regulate heat and moisture.
•Internal temperature should reach 130-135°F for medium-rare.
•Let guests watch you unwrap the dramatic presentation at the table.
•Serve with Colombian arepas, grilled vegetables, and a fresh tomato salad.
