ROAST BEEF TENDERLOIN WITH CAESAR CRUST
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
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
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Secret Sumon
[email protected]I can't wait to try this recipe!
Jashley Revi
[email protected]This is one of my favorite recipes. I make it all the time.
Madelyn o
[email protected]I'm going to try making this dish with a different type of cheese next time.
Choadry Zain
[email protected]I think this recipe would be even better if you used a higher quality cut of beef.
Augustine Daniel
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Jacob Sears
[email protected]I'm not a big fan of caesar dressing, but I thought the crust on this beef was really good.
sil cakezz
[email protected]I made this dish for a dinner party and everyone loved it. I highly recommend it.
LJ WILLIAMS
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The finished dish is delicious.
Ashi khan389
[email protected]Overall, I thought this dish was just okay. I wouldn't make it again.
Sejal Chaulagai
[email protected]The caesar crust was a bit too salty for my taste.
Tjbounce McCormick
[email protected]I found that the beef was a little dry. I think I should have cooked it for a shorter amount of time.
Nevaeh Bluford
[email protected]This recipe is a keeper. I will definitely be making it again.
Alix Ghouri
[email protected]I've made this dish several times and it's always a hit. My family loves it!
Hirbod Abbasi
[email protected]This is a great recipe for a special occasion dinner. It's sure to impress your guests.
srs jumman
[email protected]I love the combination of flavors in this dish. The beef is savory and rich, while the caesar crust adds a bright and tangy touch.
SHAH PORAN
[email protected]The recipe was easy to follow and the result was impressive. The beef was cooked evenly and the caesar crust was crispy and flavorful.
Sheikh Sanju
[email protected]This roast beef tenderloin with caesar crust was an absolute delight! The beef was cooked to perfection, tender and juicy, while the caesar crust added a delicious and unique flavor.