Roast Beef Tenderloin with Caesar Crust
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- kosher salt
- 2 teaspoons worcestershire sauce
- 2/3 cup mayonnaise
- 4 teaspoons dijon mustard
- 2 garlic cloves, finely chopped
- Carbohydrate 8 g(3%)
- Cholesterol 203 mg(68%)
- Fat 57 g(88%)
- Fiber 1 g(4%)
- Protein 49 g(98%)
- Saturated Fat 20 g(99%)
- Sodium 532 mg(22%)
- Calories 758
Preparation 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.
Preparation 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.
