Roast Beef Tenderloin with Caesar Crust

Ingredients

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

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