Ingredients for Roast Beef Tenderloin with Caesar Crust

• 450g centre-cut beef tenderloin, fat and silverskin trimmed

• Kosher salt

• 4 teaspoons freshly ground black pepper plus more for seasoning

• 70g fine fresh breadcrumbs made from day-old white bread

• 100g finely grated Parmesan

• 160ml 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

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 204°C. 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 43°C to 46°C for rare and 49°C to 52°C 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.