Roast Beef Tenderloin with Caesar Crust
A luxurious beef tenderloin coated with a savory Parmesan-Caesar style crust. This elegant roast combines the tenderness of beef with a flavorful coating made from breadcrumbs, Parmesan, anchovies, and classic Caesar dressing ingredients.
Ingredients
- •1 whole 4-pound center-cut beef tenderloin, fat and silverskin trimmed
- •2 teaspoons Kosher salt
- •4 teaspoons freshly ground black pepper plus more for seasoning
- •⅔ cup fine fresh breadcrumbs made from day-old white bread
- •⅔ cup finely grated Parmesan
- •⅔ cup mayonnaise
- •4 fillets anchovy fillets packed in oil, drained, finely chopped
- •4 teaspoons Dijon mustard
- •4 teaspoons finely grated lemon zest
- •2 teaspoons Worcestershire sauce
- •2 cloves garlic cloves
- •finely chopped
Cooking Instructions
- 1.
Season tenderloin lightly with salt and pepper. Wrap in plastic; refrigerate overnight.
720 min
- 2.
Uncover tenderloin; let stand at room temperature for at least 2 hours.
120 min
- 3.
Preheat oven to 400°F. Set a rack inside a rimmed baking sheet. Transfer tenderloin to rack. Pulse 4 teaspoons black pepper and remaining ingredients in a small food processor until well blended. Generously and evenly spread and pack Parmesan mixture around tenderloin.
15 min
- 4.
Roast until crust is golden brown and an instant-read thermometer inserted into thickest part of tenderloin registers 110°F-115°F for rare and 120°F-125°F for medium-rare, 30-40 minutes.
35 min
- 5.
Transfer to a carving board. Let rest for 20 minutes. Cut into 1/2"-thick slices, taking care not to lose too much of the delicate crust.
20 min
