Roast Beef Tenderloin With Caesar Crust Recipes

ROAST BEEF TENDERLOIN WITH CAESAR CRUST

Roast Beef Tenderloin With Caesar Crust image

From Bon Appétit December 2011 via epicurious.com. 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. Prep time does not include overnight salting or the 2 hours required to bring the beef to room temperature. ETA: I made this for our Easter dinner and the crust is wonderful. For the breadcrumbs, I used Texas toast and 1 slice would generate enough breadcrumbs. I made the crust mixture in my min Prep food processor and it was definitely pushing the envelope on the volume. I started with a 5 pound tenderloin and there was plenty of crust. The tenderloin as quite thin on one end and quite thick on the other. I cooked it for 35 minutes and let it sit for 20 minutes. The thick end was very rare and the thin end was medium well.

Provided by GibbyLou

Categories Meat

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

4 lbs beef tenderloin, fat and silverskin trimmed
kosher salt
4 teaspoons fresh ground black pepper, plus
more fresh ground black pepper, for seasoning
2/3 cup fine fresh breadcrumb, made from day-old white bread (about 1 slice)
2/3 cup parmesan cheese, finely grated
2/3 cup mayonnaise
4 anchovies packed in oil, drained, finely chopped
4 teaspoons Dijon mustard
4 teaspoons lemon zest, finely grated
2 teaspoons Worcestershire sauce
2 garlic cloves, finely chopped

Steps:

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 remaining ingredients in a small food processor until well blended. Generously and evenly spread and pack Parmesan mixture around tenderloin.
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.
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.

Nutrition Facts : Calories 719.6, Fat 50.9, SaturatedFat 19.2, Cholesterol 206.9, Sodium 562.1, Carbohydrate 13.1, Fiber 0.9, Sugar 2.1, Protein 49.9

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