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.

1  4-lb, center cut beef tenderloin, fat and silverskin trimmed

Kosher salt

4 tsp 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 tsp Dijon mustard

4 tsp finely grated lemon zest

2 tsp Worcestershire sauce

2 garlic cloves,finely chopped

Season tenderloin lightly with salt and pepper. Wrap tightly in plastic; rerigerate overnight.

Uncover tenderloin;let stand at room temperature for at least 2 hours.

Preheat oven to 400*. Set a rack inside a rimmed baking sheet. Transfer the tenderloin to rack. Pulse 4 tsp 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 the tenderloin registers 110*-115* for rare and 120*-125* for medium rare, 30 to 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.



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