Best 3 Roast Beef Tenderloin With Caesar Crust Recipes

Roast beef tenderloin with Caesar crust is a delectable dish that combines the tender texture of beef tenderloin with the savory flavors of Caesar dressing. This recipe is perfect for a special occasion dinner or a romantic meal for two. The beef tenderloin is first seared in a hot skillet, then roasted in the oven until it reaches your desired level of doneness. Once cooked, the beef is coated in a creamy Caesar dressing and topped with crispy croutons and shaved Parmesan cheese. The result is a flavorful and elegant dish that is sure to impress your guests.

Check out the recipes below so you can choose the best recipe for yourself!

ROAST BEEF TENDERLOIN WITH CAESAR CRUST

Roast Beef Tenderloin with Caesar Crust image

Provided by Bruce Aidells

Categories Beef Roast Christmas Dinner Meat Beef Tenderloin Winter Christmas Eve Breadcrumbs Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

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

Steps:

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°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.
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.
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.

ROAST BEEF TENDERLOIN WITH CAESAR CRUST

Roast Beef Tenderloin With Caesar Crust image

From Bon Appétit December 2011 via 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. Prep time does not include overnight salting or the 2 hours required to bring the beef to room temperature. ETA: I made this for our Easter dinner and the crust is wonderful. For the breadcrumbs, I used Texas toast and 1 slice would generate enough breadcrumbs. I made the crust mixture in my min Prep food processor and it was definitely pushing the envelope on the volume. I started with a 5 pound tenderloin and there was plenty of crust. The tenderloin as quite thin on one end and quite thick on the other. I cooked it for 35 minutes and let it sit for 20 minutes. The thick end was very rare and the thin end was medium well.

Provided by GibbyLou

Categories Meat

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

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

Steps:

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°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.
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.
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.

Nutrition Facts : Calories 719.6, Fat 50.9, SaturatedFat 19.2, Cholesterol 206.9, Sodium 562.1, Carbohydrate 13.1, Fiber 0.9, Sugar 2.1, Protein 49.9

ROAST BEEF TENDERLOIN

Roast Beef Tenderloin image

One secret of this beef tenderloin is the slow oven, which allows for a gentle roasting, and produces an even, rosy hue throughout the muscle. The other trick is roasting the beef on top of the pan sauce, which not only flavors the meat, but also humidifies the oven for a moist, aromatic cooking environment.

Provided by Chef John

Categories Main Dish Recipes Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 14

Ingredients

⅓ cup dried porcini mushrooms
1 cup warm water
2 ½ pounds trimmed beef tenderloin roast, tied
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 tablespoon unsalted butter
½ cup sliced shallots
1 pinch salt
¼ cup tarragon vinegar
1 cup veal stock
¼ cup heavy cream
1 tablespoon unsalted butter
1 tablespoon chopped fresh tarragon
salt and ground black pepper to taste

Steps:

Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
Preheat oven to 325 degrees F (165 degrees C).
Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.

Nutrition Facts : Calories 489.1 calories, Carbohydrate 5.8 g, Cholesterol 173.1 mg, Fat 25 g, Fiber 1 g, Protein 56.8 g, SaturatedFat 10.8 g, Sodium 148.7 mg, Sugar 1 g

Tips for Making Roast Beef Tenderloin with Caesar Crust:

- Choose a high-quality beef tenderloin roast. Look for one that is evenly marbled and has a good amount of fat. - Make sure the beef tenderloin is completely thawed before cooking. - Preheat the oven to the correct temperature before roasting the beef tenderloin. - Use a meat thermometer to ensure that the beef tenderloin is cooked to the desired doneness. - Let the beef tenderloin rest for a few minutes before slicing and serving. - Serve the beef tenderloin with your favorite sides, such as mashed potatoes, roasted vegetables, or a Caesar salad.

Conclusion:

Roast beef tenderloin with Caesar crust is a delicious and elegant dish that is perfect for a special occasion. By following the tips in this article, you can ensure that your beef tenderloin turns out perfectly cooked and flavorful. So next time you're looking for a special dish to impress your guests, give roast beef tenderloin with Caesar crust a try.