Steven raichlen's salt-crusted beef tenderloin grilled in cloth (lomo al trapo)
Beef second courses
Grill
This method, traditional to Colombia, combines two genius techniques to great effect: grilling in the coals and salt-crusting. Each does wonders for beef tenderloin, which Raichlen admits is "normally a pretty boring piece of meat." Adapted slightly from <strong><a href="http://www.amazon.com/Planet-Barbecue-309-Recipes-Countries/dp/0761148019/?tag=food52-20">Planet Barbecue</a></strong>. (Workman Publishing Company, 2010)
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