A few days ago, Bf and I got a big hunk ‘o meat.
Yeah, that’s a nice chunk of beef right there. We hadn’t had steak in a while, so we decided to go all out and cook a Caesar Beef Tenderloin from December’s Bon Appetit. You know how I love Bon Appetit (you can see that post here). This meal screams “HOLIDAYS!!!” and would be a great meal to cook for a group of friends.
I started by salt and peppering my hunk o’ beef. She was about a three pounder. Maaaybe a four pounder… I don’t know.
Then wrap the steak in plastic and refrigerate overnight. I didn’t have overnight so I just let it sit in the fridge for about 4 hours. I removed the steak 2 hours before I was ready to cook it so that it could come to room temperature. Preheat the oven to 400 degrees.
Then, it was time to get my crust ready.
- 4 teaspoons freshly ground black pepper
- 2/3 cup fine fresh breadcrumbs made from day-old white bread (I used breadcrumbs)
- 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
I let those ingredients pulse until they were mixed.
I untied my steak.
And got started coating the tenderloin in the caesar mixture.
It was a messy job, but someone had to do it.
Generously and evenly spread the mixture over the top of the tenderloin.
Like I said… it was a messy job.
Now this is the part that I didn’t do, but wish that I did: set tenderloin on a rack inside a baking sheet. I just set mine on a baking sheet and it didn’t crisp up on the bottom like it should have. So ,the rack gets it crisped up all over.
Roast until crust is golden brown and an instant-read thermometer inserted into thickest part of tenderloin registers 110°–115° for rare and 120°–125° for medium-rare, 30–40 minutes. I put mine in until the temp was about 120 and it was perfect.
Transfer to a carving board. Let rest for 20 minutes. Cut into 1/2″ thick slices. Be careful of that delicious crust!
Looks like a Christmas Roast Beast.
Now, tell me that that doesn’t make you want to have your friends over for a meal this holiday season. Does it not? I will be making this again for my pals for sure. It’s a keeper. Even Santa would like it.