Lamo al trapo

Prepare the Kamado BONO grill for direct cooking, ignite the charcoal with a tanner.
On a cotton towel, add salt, pepper, oregano and place the loin, wrap in a towel, tie with thread and throw into embers. Bake for 20 minutes. After removing from the salt bed, grease with olive oil and toast for a few more minutes. Grate vegetables as well.
Cut the meat and mix its juice with mayonnaise and serve as a sauce.
Delicious.

INGREDIENTS

1.5kg of beef tenderloin
1kg. salts
Mayonnaise
Pepper
Salts
Oregano
200ml. red wine
olive oil
4 red peppers
4 tomatoes