Gonna do small beef tenderloin roast


 
LMichaels

LMichaels

TVWBB 2-Star Olympian
Bought a whole "extreme peeled" beef tenderloin yesterday at Costco. So I cut off the two "floppy" muscles on the ends, tied them and made a small little roast (18oz). Gonna season and roast it off in the Member's Mark for tonight's dinner 😋😋
 
Iv’e read about lomo al trapo before but never had the guts to give a 200 dollar piece of meat cook on coals before…….
It may have been done here before…..if not I may the first to post it…..
Check it out, word on the street is it is something else.

Good luck.
 
Hahahahaha…..
I would be nervous with the salt personally.
Might give a cheap cut a go first, got a 1/4 cow I can play with for a bit….
Other cuts have much more fat, so not sure if it’s a good thing to try or not.
 
Darryl - swazies said:
Iv’e read about lomo al trapo before but never had the guts to give a 200 dollar piece of meat cook on coals before…….
It may have been done here before…..if not I may the first to post it…..
Check it out, word on the street is it is something else.

Good luck.
Click to expand...
I’ve seen it too, sounds like a great project, I’ll test fire one with something “one of these days”.
Larry, I sincerely doubt you would let that happen! You understand what’s going on. 😉
 
I do it frequently, over charcoal. I buy the whole tenderloin (not the peeled version,) trim it up, section it up and grill 'em off. The tails are great grill, and the trimmings I will frequently use to make beef Stroganoff.

Tl;dr: grill it hot and fast, let it rest.
 
LMichaels said:
Bought a whole "extreme peeled" beef tenderloin yesterday at Costco. So I cut off the two "floppy" muscles on the ends, tied them and made a small little roast (18oz). Gonna season and roast it off in the Member's Mark for tonight's dinner 😋😋
Click to expand...
How was it?
 
Darryl - swazies said:
Iv’e read about lomo al trapo before but never had the guts to give a 200 dollar piece of meat cook on coals before…….
It may have been done here before…..if not I may the first to post it…..
Check it out, word on the street is it is something else.

Good luck.
Click to expand...

I did it last night, with a prime tenderloin from the purveyor who supplies Peter Luger, so a VERY special piece of beef.
Just like anything else else we all do here, if you apply some knowledge and experience, and cook to the desired temp, rest appropriately, not sure its any riskier than other cooks.
100% of our guests loved it, two told me it was the best meat they’ve ever had.
 
LMichaels said:
Mmm cotton. I still fail to see how it would not "flavor" the meat somehow.
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It doesn’t touch the meat. You put the layer of salt, which creates a barrier. And the cotton is soaked in red wine, so any possible smell or flavor, which is negligible anyway, will not be detectable. And it’s sitting in a bed of fire and smoke. So I would respectfully disagree, I don’t see any any way it WOULD flavor the meat.
 
So, you roll on such a thick layer of salt nothing touches it. IDK, I'm a skeptic. If I ever did something like it, I would have to use a cheaper piece of meat, and try it out. But, I would not buy an expensive cut until I was sure I could make it work
 
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