Skip to main content
Epicurious
Bon Appétit

Roast Beef Tenderloin with Caesar Crust

By Bruce Aidells

4.7

(28)

Image may contain Steak Food Cutlery and Fork
Roast Beef Tenderloin with Caesar CrustMarcus Nilsson

Lightly salting a center-cut tenderloin, a.k.a. chateaubriand, overnight allows the salt to penetrate this luxurious roast and keep it extra-flavorful and juicy.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

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

Preparation

  1. Step 1

    Season tenderloin lightly with salt and pepper. Wrap in plastic; refrigerate overnight.

    Step 2

    Uncover tenderloin; let stand at room temperature for at least 2 hours.

    Step 3

    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.

    Step 4

    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.

    Step 5

    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.

TagsBeef TenderloinBeefMeatAnchovyFishSeafoodMainDinnerNut FreeEasyRoastFood ProcessorBon Appétit

See Related Recipes and Cooking Tips

Read More
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
The Most-Saved Recipes in the Epicurious App This Week
Like “absolutely decadent” chocolate pudding and fattoush salad.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Chicken Pasta Primavera With Lemon
Crispy, Parmesan-crusted cutlets make this spring dish sing.
Smashed Broccoli Pasta
A feel-good dinner designed to cram a ton of veg in each serving.