Roast Beef Tenderloin with Caesar Crust
2 hrs 40 min + overnight chill8 servings
A seared beef tenderloin coated with a Caesar-flavored crust of breadcrumbs, Parmesan, and anchovy, roasted until rare or medium-rare.
| prepPreheat oven to 400°F / 200°C | |||||
| prepSet a rack inside a rimmed baking sheet | |||||
| 1 4-pound / 1.8 kg center-cut beef tenderloin, fat and silverskin trimmed | Season, wrap & chill overnight | Uncover, rest at room temp 2 hrs | Spread crust over tenderloin | Roast 400°F / 200°C, 30–40 min until 110–115°F / 43–46°C rare or 120–125°F / 49–52°C medium-rare | Rest 20 min, slice 1/2" thick |
| Kosher salt | |||||
| 4 teaspoons freshly ground black pepper, plus more for seasoning | |||||
| 45 g fine fresh breadcrumbs made from day-old white bread | Pulse crust ingredients until blended | ||||
| 70 g finely grated Parmesan | |||||
| 160 ml 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 | |||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.