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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
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
Preparation
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°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.
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.
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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