Roasted Beef Tenderloin with a Caesar Crust

Instructions

1. BEEF TENDERLOIN: Season the meat lightly with salt and pepper, wrap in plastic and refrigerate overnight. It will keep the roast extra flavorful and juicy.
2. Uncover the tenderloin and let it stand at room temperature for a minimum of 2 hours.
3. Preheat the oven to 400º F and set a rack inside a rimmed baking sheet. Transfer the beef to the rack/baking sheet. Place the rack in the center of the oven.
4. CAESAR CRUST: In a mini-prep food processor, pulse the black pepper, breadcrumbs, cheese, mayo, Dijon mustard, anchovy fillets, lemon zest, Worcestershire sauce and garlic together until well blended. It should resemble a paste and not be runny. Generously and evenly pack the mixture around the tenderloin.
5. Roast until the crust is golden brown and an instant-read thermometer inserted into the thickest portion registers 110º F-115º F for rare //120ºF-130º F for medium rare // 150º F-165º F for medium, medium well.... Roast for approximately 30 to 40 minutes for a 2-3 lb roast // 45 to 60 min for a 4-5 lb roast. These times are approximate and are based on a rare to medium rare outcome.
6. Transfer the roast to a carving board. Tent with tinfoil and let it rest for 10 to 20 minutes.
7. Cut into 1/2" slices. Take care to cut carefully so as to not loosen too much of the delicate crust.

• Servings : 8
• Course : Dinner
• Recipe Type : Dinner