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.
My Private Note
Units: US | Metric
- 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
- 1Season tenderloin lightly with salt and pepper. Wrap in plastic; refrigerate overnight.
- 2Uncover tenderloin; let stand at room temperature for at least 2 hours.
- 3Preheat 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.
- 4Roast 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.
- 5Transfer 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.
Browse Our Top Meat Recipes
You Might Also Like...View All Meat Recipes
Nutritional Facts for Roast Beef Tenderloin With Caesar Crust
Serving Size: 1 (252 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 719.5
- Calories from Fat 458
- Total Fat 50.9 g
- Saturated Fat 19.2 g
- Cholesterol 206.9 mg
- Sodium 562.1 mg
- Total Carbohydrate 13.0 g
- Dietary Fiber 0.9 g
- Sugars 2.1 g
- Protein 49.9 g
The following items or measurements are not included: