8 SERVINGS
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.