Roast Beef Tenderloin with Caesar Crust

Name: Roast Beef Tenderloin with Caesar Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 fillets anchovy fillets packed in oil, drained, finely chopped; 2 kilograms center-cut beef tenderloin, fat and silverskin trimmed; 4 teaspoons freshly ground black pepper plus more for seasoning; 158 milliliters fine fresh breadcrumbs made from day-old white bread; 4 teaspoons Dijon mustard; 2 garlic cloves, finely chopped; 8 servings Kosher salt; 4 teaspoons finely grated lemon zest; 158 milliliters mayonnaise; 158 milliliters finely grated Parmesan; 2 teaspoons Worcestershire sauce

Roast Beef Tenderloin with Caesar Crust might be just the main course you are searching for. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 797 calories, 45g of protein, and 66g of fat each. Only If you have anchovy, garlic cloves, parmesan, and a few other ingredients on hand, you can make it. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Season tenderloin lightly with saltand pepper. Wrap in plastic; refrigerateovernight.

Ingredients you will need

Pepper

Wrap

Uncover tenderloin; let stand at roomtemperature for at least 2 hours.

Preheat oven to 400°F. Set a rack insidea rimmed baking sheet.

Equipment you will use

Baking Sheet

Oven

Transfer tenderlointo rack. Pulse 4 teaspoons black pepperand remaining ingredients in a small foodprocessor until well blended. Generouslyand evenly spread and pack Parmesanmixture around tenderloin.

Ingredients you will need

Spread

Roast until crust is golden brown andan instant-read thermometer insertedinto thickest part of tenderloin registers110°F-115°F for rare and 120°F-125°F formedium-rare, 30-40 minutes.

Ingredients you will need

Crust

Equipment you will use

Kitchen Thermometer