A whole beef fillet, covered in salt, wrapped in cloth, and tossed onto the flames sounds like a dumb move by someone with a bit too much money. But when you see how perfectly tender and rare that tenderloin comes out, you'll be convinced it was worth every penny. Especially when your tailgating neighbors start throwing cash at you in exchange for a slice. Get the recipe at Food52.
Steven Raichlen's Salt-Crusted Beef Tenderloin Grilled in Cloth (Lomo al Trapo)