Roast Beef Tenderloin with Caesar Crust

Roast Beef Tenderloin with Caesar Crust
Photo by Marcus Nilsson


  • 4 anchovy fillets packed in oil
  • 1 4-pound center-cut beef tenderloin, fat and silverskin trimmed
  • 2/3 cup Parmesan cheese, freshly grated
  • Kosher salt
  • 4 teaspoons freshly ground black pepper plus more for seasoning
  • 2 cloves garlic
  • 2 teaspoons Worcestershire sauce
  • + 4 more ingredients
    • 4 teaspoons finely grated lemon zest
    • 2/3 cup mayonnaise
    • 4 teaspoons Dijon mustard
    • 2/3 cup fine fresh breadcrumbs made from day-old white bread

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 remain...

View full recipe at Epicurious


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