Name: Roast Beef Tenderloin with Caesar Crust
Yield: 8 Servings
Ingredients: 1 4-pound center-cut beef tenderloin, fat and silverskin trimmed; Kosher salt; 4 teaspoons freshly ground black pepper plus more for seasoning; 2/3 cup fine fresh breadcrumbs made from day-old white bread; 2/3 cup finely grated Parmesan; 2/3 cup mayonnaise; 4 anchovy fillets packed in oil, drained, finely chopped; 4 teaspoons Dijon mustard; 4 teaspoons finely grated lemon zest; 2 teaspoons Worcestershire sauce; 2 garlic cloves, finely chopped

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Marcus Nilsson

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.

Recipe notes