Steven Raichlen's Salt-Crusted Beef Tenderloin Grilled in Cloth (Lomo al Trapo)

INGREDIENTS

• 2 cups salt (we used Diamond Crystal kosher salt)
• 1 center cut piece of beef tenderloin, meticulously trimmed of all fat and silver skin (about 8 inches long and weighing 12 to 16 ounces)
• Special equipment: 1 square piece of clean cotton cloth, 16 by 16 inches (an old-fashioned cloth diaper or piece of cotton sheet works well), dipped in cold water and wrung out slightly
• Special equipment: Twine (optional)
• 1 tablespoon dried oregano