Roast Tenderloin with Caesar Crust from Epicurious

I've made this twice for Christmas Eve and it's great.  Don't overcook.

YIELD

Makes 8 servings

INGREDIENTS

1. • 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

Preparation

1. 1. Season tenderloin lightly with salt and pepper. Wrap in plastic; refrigerate overnight.
   2. Uncover tenderloin; let stand at room temperature for at least 2 hours.
   3. Preheat 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.
   4. Roast 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.
   5. 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.