Roast Beef Tenderloin with Caesar Crust

By ezunich

Ingredients

• 1 4 lb center cut beef tenderloin
• Kosher salt
• 4 tsp black pepper
• 2/3 cup breadcrumbs
• 2/3 cup finely grated Parmesan
• 2/3 cup mayonnaise
• 4 tsp Dijon mustard
• 4 tsp grated lemon zest
• 2 tsp Worcestershire sauce
• 2 garlic cloves, finely chopped

Preparation

Step 1

Season tenderloin lightly with salt and pepper. Wrap in plastic; refrigerate overnight. Uncover tenderloin; let stand at room temperature for at least 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 asmall food processor until well blended. Generously and evenly spread and pack Parmesan mixture around tenderloin.
Roast until crust in golden brown and the thickest part of tenderloin registers 110°-115°, 30-40 minutes. Transfer to a carving board. Let rest for 20 minutes.