Roast Beef Tenderloin With Caesar Crust - cooking recipe

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

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\u00b0F 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\u00b0F-115\u00b0F for rare and 120\u00b0F-125\u00b0F 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.