MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cornelius Veakins - Lomo Al Trapo
Categories: Beef, Vegetables, Herbs, Wine, Chilies
Yield: 11 Servings

MMMMM------------------------CHIMICHURRI-----------------------------
2 tb Kosher salt
5 cl Garlic
2 bn Oregano; leaves picked
2 bn Parsley; leaves picked
2/3 c Red wine vinegar
1 c Olive oil
2 tb Crushed red pepper flakes

MMMMM-----------------------LOMO AL TRAPO----------------------------
2 c Red wine
450 g (1 lb) fine salt
20 Fresh bay leaves
1 bn Rosemary
1 bn Sage
1 bn Thyme
2 kg (4.4 lb) beef tenderloin;
- trimmed

SPECIAL EQUIPMENT: a flour sack towel; butcher's twine,
cut in 10 - 15 cm (6") lengths

FOR THE CHIMICHURRI: Microwave 1 cup water on high for 1
minute. Add the kosher salt and whisk with a fork until
dissolved. Refrigerate until slightly chilled, about 20
minutes.

Place the garlic cloves in a blender, then add the
oregano and parsley (the garlic should be in the bottom
so it meets the blade first). Add the salt water and
vinegar and blend on high for a few seconds, just to
coarsely chop. Transfer the mixture to a large bowl and
whisk in the oil and red pepper flakes. Let sit at least
30 minutes before serving.

FOR THE LOMO AL TRAPO: In a bowl, soak a flour sack
towel in the red wine until saturated, about 5 minutes.
Lightly wring out the towel so it doesn't drip.

Lay out the wine-soaked towel on a clean work surface.
Spread the fine salt in an even layer on the towel; it
should be about 1.25 cm (1/2") thick. Press the bay
leaves, rosemary, sage and thyme sprigs lightly in the
salt, spreading them out to cover all areas of the salt.

Place the tenderloin lengthways on the wide side of the
cloth, fold in the ends, like a burrito, and carefully
roll the tenderloin in the salt towel. (Don't worry if
it's not perfect.) Starting at one end, secure the
salted meat roll with butcher's twine, coming around in
loops at 10 cm (4") intervals and tying off with a knot.

Prepare a charcoal grill with the grate removed in order
to cook the beef directly on the coals. Once the flames
have gone out and a bed of charcoal has formed, place
the wrapped meat directly on the coals.

Cook for 10 minutes on each side, then remove to a
cutting board. Allow the tenderloin to rest for 5
minutes before cutting out of the towel. Most often, you
will be able to crack the towel like a cast to expose
the meat. With a dry pastry brush, brush the salt off
the tenderloin. Let rest for another 10 minutes before
slicing.

Serve with chimichurri.

Yield: 10 to 12 servings

RECIPE FROM: http://allrecipes.com

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