Lomo al Trapo (Meat Wrapped in Cloth)

Trim the beef tenderloin, removing all silverskin and cutting it into an elongated shape.

Dampen a clean, sturdy cloth (like a kitchen towel) with good quality red wine.

Wrap the beef tenderloin in the wine-soaked cloth, adding fresh oregano and plenty of coarse salt on the outside.

Tie the package tightly with butcher's twine to ensure the contents stay firm.

Prepare the grill, spreading the coals into the embers stage (residual heat, without open flames).

Roast the wrapped meat over the embers for approximately 15 minutes.

Flip the package and let it roast for about 15 more minutes on the other side.

Remove the meat from the coals, cut the twine, and unwrap the cloth to reveal the meat.

Let the meat rest briefly before slicing and serving.

It is suggested to serve the sliced meat accompanied by bread toasted on the grill, mayonnaise, and mustard.