The secret to this traditional Colombian beef dish is its charred preparation. A wine-soaked cloth is covered in salt and wrapped around a whole tenderloin. After it roasts directly on hot coals, the salt and cloth are cracked off to reveal a perfectly cooked and well-seasoned piece of meat.
| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- One 2- to 2 1/2-pound beef tenderloin
- 1 cup red wine
- 1 1/2 to 2 pounds kosher salt
- 1 teaspoon red pepper flakes
- 1 teaspoon freshly ground black pepper
- 3 to 4 sprigs fresh oregano
Instructions
- Let the tenderloin stand at room temperature for about 1 hour.
- Prepare a charcoal grill for medium-high heat.
- Put the wine in a medium bowl. Soak a large clean cotton towel in the wine until completely soaked. Wring out the towel until it is damp but not dripping. Lay the towel out flat on a work surface with a long side facing you. Sprinkle the salt on the towel to make a 16-by-12-inch rectangle that is about 1/4 inch thick. Scatter the red pepper flakes, black pepper and oregano sprigs on the salt.
- Position the tenderloin on the bottom center of the salt rectangle, so there is about a 1-inch border of salt on the bottom edge. Roll up the tenderloin in the towel, folding in the sides and making sure the meat is covered in salt on all sides. Tie the towel tightly with kitchen twine at 1- to 2-inch intervals.
- Place the wrapped tenderloin directly on the coals for 10 minutes, then flip and cook for another 10 minutes. Remove to a metal baking sheet and let rest for 5 minutes, then cut the tenderloin out of the towel and break away the salt crust. Transfer to a cutting board. Let rest for another 10 minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 444 |
| Total Fat | 30 g |
| Saturated Fat | 12 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 33 g |
| Cholesterol | 140 mg |
| Sodium | 491 mg |
Reviews
Could you do this with a pork tenderloin?
I haven’t made this yet, but the end product in the video looks nothing like the picture in the recipe. In the video, the meat is barely browned. Why not show a picture of the actual end product?
For all of you asking can it be done on a gas grill, sure it can! The recipe says medium high heat; that’s about 400-450 degrees on a gas grill. Go for it!
Berry good and Easy.
It was simple to prepare and delicious!!! Rave reviews from all our guests.
Would love to try this but can it be done on a gas grill? Does ANYONE have experience with cooking it this way?
I’m sure the charcoal has a lot to do with this, but is it possible to do on a gas grill? If so, how? Thanks very much.