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This filet mignon is thrown into the fire. Then it comes out perfectly cooked medium rare.


Even though Los Angeles-based restaurant Rosaliné mainly serves Peruvian cuisine, one of its most popular dishes is this Colombian-style filet mignon.

Head chef and owner Ricardo Zarate has traveled through different parts of the world and wanted to bring something back from one of his favorite destinations, Colombia. He'd seen people wrap some meat in salt and cheesecloth then throw it in the oven or directly in the fire to cook. Commonly known as lomo al trapo, this method of cooking is actually traditional to several countries in South America, but especially Colombia.

It took Zarate and his staff a lot of failed tries to perfect the recipe - but the end result was worth the time and energy. At Rosaliné, they use special Japanese coal with almond wood to get high temperature in the fire and add flavor. They first sear the steak for a little bit, wrap it in a banana leaf, make seasoned salt and wrap the whole thing in salt and cheesecloth to create a cocoon. The steak you get at the end, is perfectly cooked medium rare (it can be cooked more or less upon request) and extremely juicy and tender.

This $80 off-the-menu dish is available by request only. Sometimes they'll cook an entire fish the same way, too.

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