Lomo al trapo

Ingredients:

• 1 beef tenderloin weighing 1-1.2 kg.
• 1 cup red wine
• 700-900 g of coarse salt
• 1 teaspoon red pepper flakes
• 1 teaspoon freshly ground black pepper
• 3-4 fresh sprigs of oregano
• Special equipment: large cotton towel; kitchen string; charcoal grill

Preparation:

1. Preheat a charcoal grill to medium-high heat. Let the tenderloin rest at room temperature for 1 hour.
2. Pour the wine into a medium bowl. Dampen a large, clean cotton towel with the wine, completely saturating it. Wring out the towel so it's damp and not dripping. Place the towel on a work surface with the long side facing you. Sprinkle salt onto the towel in a 16" x 12" rectangle, about 0.5" thick. Sprinkle the salt with red pepper flakes, black pepper, and oregano sprigs.
3. Place the tenderloin in the center of the bottom edge of the salt rectangle, about 2 cm from the edge. Wrap the tenderloin in a towel, folding the towel over the sides so that the meat is coated with salt on all sides. Tie the towel tightly with kitchen twine at intervals of 2.5-5 cm.
4. Place the wrapped tenderloin directly on the coals for 10 minutes, then flip and grill for another 10 minutes. Transfer to a metal baking sheet and let rest for 5 minutes, then remove the tenderloin from the towel and scrape off any salt crust. Transfer the meat to a cutting board. Let rest for another 10 minutes and then carve.