Roast Beef Tenderloin With Caesar Crust

• 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

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 400u0b0F 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 110u0b0F-115u0b0F for rare and 120u0b0F-125u0b0F 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.

beef tenderloin, kosher salt, fresh ground black pepper, ground black pepper, fresh breadcrumb, parmesan cheese, mayonnaise, anchovies, mustard, lemon zest, worcestershire sauce, garlic

Taken from www.food.com/recipe/roast-beef-tenderloin-with-caesar-crust-515505 (may not work)