Things Worth Eating, Ep 3: Lomo al Trapo

Preheat the grill to high heat.

Season the beef tenderloin generously with salt and black pepper.

Spread a thin layer of mustard over the tenderloin.

Chop fresh herbs and sprinkle them over the mustard-coated beef.

Wrap the beef tightly in a clean cotton cloth, making sure it is completely covered.

Soak the wrapped beef in olive oil for a few minutes.

Prepare the grill by adding wood chips for smoke flavor.

Place the wrapped beef directly on the grill grates.

Cook for 30-40 minutes, turning occasionally, until the internal temperature reaches 130-135°F for medium-rare.

Remove the beef from the grill and let it rest for 10 minutes.

Unwrap the cloth carefully, allowing the steam to escape.

Slice the beef into thick pieces and serve immediately.

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