Roast Beef Tenderloin with Caesar Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Lightly salting a center-cut tenderloin, a.k.a. chateaubriand, overnight allows the salt to penetrate this luxurious roast and keep it extra-flavorful and juicy. Ingredients:
1 4-pound center-cut beef tenderloin, fat and silverskin trimmed |
kosher salt |
4 teaspoons freshly ground black pepper plus more for seasoning |
2/3 cup fine fresh breadcrumbs made from day-old white bread |
2/3 cup finely grated parmesan |
2/3 cup mayonnaise |
4 anchovy fillets packed in oil, drained, finely chopped |
4 teaspoons dijon mustard |
4 teaspoons finely grated lemon zest |
2 teaspoons worcestershire sauce |
2 garlic cloves, finely chopped |
Directions:
1. Season tenderloin lightly with salt and pepper. Wrap in plastic; refrigerate overnight.
2. Uncover tenderloin; let stand at room temperature for at least 2 hours.
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.
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.
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.
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