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.
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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.
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Nutritional Facts for Roast Beef Tenderloin With Caesar Crust
Serving Size: 1 (272 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