Roast Beef Tenderloin with Caesar Crust - Bon Appetit

By á-46

Ingredients

• 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.
• 1 4-pound center-cut beef tenderloin, fat and silverskin trimmed
• Kosher salt
• 4 teaspoonsfreshly 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

Details

Servings 8

Preparation

Step 1

Season tenderloin lightly with salt and pepper. Wrap in plastic; refrigerate overnight.


Uncover tenderloin; let stand at room temperature for 2 hours.


Preheat oven to 400°. Set a rack inside a rimmed baking sheet. Transfer tenderloin to rack.


Pulse 4 tsp. black pepper and remaining ingredients in a small food processor until well blended. Generously and evenly spread and pack Parmesan mixture around tenderloin.


Roast until crust is golden brown and an instant-read thermometer inserted into thickest part of tenderloin registers 110°–115° for rare and 120°–125° for medium-rare, 30–40 minutes.


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.