Roast Beef Tenderloin With Caesar Crust

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 lbs beef tenderloin, fat and silverskin trimmed
• kosher salt
• 4 teaspoons fresh ground black pepper, plus
• more fresh ground black pepper, for seasoning
• 2/3 cup fine fresh breadcrumb, made from day-old bread (about 1 slice)
• 2/3 cup parmesan cheese, finely grated
• 2/3 cup mayonnaise
• 4 anchovies packed in oil, drained, finely chopped
• 4 teaspoons dijon mustard
• 4 teaspoons lemon zest, finely grated
• 2 teaspoons worcestershire sauce
• 2 garlic cloves, finely chopped

Recipe

• 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.