Roast Beef Tenderloin with Caesar Crust

• porții: 8 items

Ingrediente

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

Instrucțiuni

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.