Lomo Al Trapo Salt Crusted Wagyu Eye Of Round Roast Recipes

LOMO AL TRAPO

Lomo al Trapo image

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.

Provided by Food Network Kitchen

Categories main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 6

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

Steps:

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.

LOMO AL TRAPO - SALT CRUSTED WAGYU EYE OF ROUND ROAST

Lomo al Trapo - Salt Crusted Wagyu Eye of Round Roast image

Categories Beef

Number Of Ingredients 4

Ingredients

1 Double 8 Cattle Company Fullblood Wagyu Eye of Round Roast (trimmed)
1 pound Coarse Kosher Salt
1 Fresh Rosemary
1 Red Wine (optional)

Steps:

PREPARING THE FULLBLOOD WAGYU EYE OF ROUND ROAST: Prepare the Fullblood Wagyu eye of round roast by trimming off any excess fat and cutting the ends, so you have about an 8 inch piece of beef remaining. Set the trimmed roast aside.Run a clean, cotton kitchen towel under some cold water. Then, squeeze the water out of the towel, leaving the towel damp. Please note: instead of water, you can use red wine for this step.Lay the towel flat on your work surface with the short side closest to you. Pour coarse kosher salt on the towel, leaving a 2 inch border on the long sides of the towel. The salt should be at least a 1/2 inch thick and covering 2/3 of the length of the towel.Spread fresh rosemary leaves on top of the salt. You may also add other fresh herbs to your liking.Place the Fullblood Wagyu eye of round roast on the salted towel. Using both hands, roll the roast away from you. As you roll, take the leading edge of the towel and pull it away from the roast, so the beef is fully encrusted by the salt. Continue rolling the roast, folding in the edges as you would when making a burrito. Finish rolling with the towel seam on the bottom. If some salt spills out of the side during the rolling process, that is fine.Make sure you tuck in the towel side, so it's sealed as much as possible.Using the butchers knot technique, tie the towel-rolled roast tightly with twine.
GRILLING THE ROAST: Light your coals that will be used in the grill. Once they are gray with ash, place the coals in the grill.Nestle the Fullblood Wagyu eye of round roast directly on the coals. Partially place the lid on the grill to help control flare-ups, and cook the roast for 10 minutes. Flip the roast and cook for an additional 5 minutes (while continuing to partially cover the grill with the lid).After a total of 15 minutes, take the roast off the coals. Using a meat thermometer, take the internal temperature in a few different areas.The target internal temperature (at this stage) is around 95°F.If necessary, continue cooking the roast, while checking the temperature every 5 minutes until you've reached 95°F
FINAL STEPS: Take the Fullblood Wagyu roast off of the grill, and allow it to rest for 10-20 minutes. The salt crust will retain a lot of heat, allowing the roast's internal temperature to continue to rise (even though it has been removed from the grill). Once you've reached at least 120°F (medium-rare finish), take the back of your chef's knife and crack the towel/crust open. Remove the roast, and brush off any excess salt crust.Plate the Fullblood Wagyu eye of round roast, carve, serve, and enjoy!

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