Roast Beef Tenderloin with Caesar Crust
- 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
- Produce
- Lemon, zest (4 teaspoons)
- Seafood
- Anchovy (4)
- Meat
- 4-pound center-cut beef tenderloin, center-cut (1)
- Condiments
- Dijon mustard (4 teaspoons)
- Mayonnaise (2/3 cup)
- Worcestershire sauce (2 teaspoons)
- Cooking & Baking
- Black pepper plus more, freshly ground (4 teaspoons)
- Garlic cloves (2)
- Kosher salt (1)
- Bread & Baked Goods
- Breadcrumbs made from day-old white bread, fine fresh (2/3 cup)
- Dairy
- Parmesan (2/3 cup)
Preparation
Read recipe preparation on bonappetit.com
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Published December 12, 2011 (1 year ago).
62 people saved this recipe.
