Guys this is my first Steemit post so all comments are welcome, this recipe which translates from Spanish to Loin Cloth is an Argentinian recipe, which has become a crowd favorite, after doing salt crusted fish i wanted a way to do the same for meat, so doing some research found this recipe which I adapted, it is really easy and quick to make and will take your Grilling to a whole new level. My take on this recipe is that the salt withdraws the moisture from the Tenderloin, allowing the flavor to intensify and allows you to have a medium rare to medium fillet without the juices ruining your plate.
These are the ingredients:
Preferably Grass fed beef tenderloin I usually take the center cut since it squares of nicely, a kitchen towel big enough to wrap the meat with, 2 boxes of Coarse Salt, Dried Rosemary, Tarragon, Black Pepper and some Chili flakes for a small kick, you would also need a towel, some twine, Red Wine and home made Chimichurri which I will post the recipe soon after.
First Step is to take the kitchen towel and soak it in red wine this will prevent the towel from burning when placed on the grill, after it is properly soaked place it on a cutting board spread your first layer of coarse salt evenly, and then sprinkle your spices so that when you place your fillet on top of the salt it is in contact with the spices, place the fillet and repeat on the top with the reverse order, spices, then salt you should have something that looks like this:
The next step is to carefully wrap your fillet with the towel, tie it with some twine and place it on a grill, preferably directly on some hotel coals, in the photo I used some long needles instead as I forgot to buy some twine but as long as it is wrapped well and does not come loose when you flip it you should be ok.
10 Minutes into your grilling the salts starts to harden, this is a good sign that your heat is good I would keep it for another five minute and flip it over, you can then use a thermometer to cook the fillet to your liking, I like my fillet medium rare, but we had a crowd so I cooked it a bit longer to keep everyone happy, but you could also remove the fillet and cut up individual serving and cook them longer on the grill for friends ) that prefer it a little more done.
Remove your fillet from the towel, place it for a minute on the grill for any salt to fall of that might have got stuck and to give it some color and Viola cut up and serve, you can do any side dishes you want with this I prefer it with Grilled Potatoes and Chimichurri as it keeps to the original Argentinian recipe.
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