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