Roast Beef Tenderloin with Caesar Crust

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This roast beef tenderloin with Caesar crust is a sophisticated take on a classic centrepiece, offering a superb balance of tender meat and a punchy, savoury topping. By combining the salty depth of anchovies, sharp Parmesan, and bright lemon zest, this high-protein dish mimics the iconic flavours of a Caesar salad in a rich, roasted form. It is an excellent choice for a weekend dinner party or a special family gathering where you want to impress with minimal fuss.

Preparing the beef a day in advance allows the seasoning to penetrate deeply, ensuring every slice is succulent and well-flavoured. As the beef roasts, the mayonnaise-based crust creates a golden, protective seal that keeps the meat perfectly pink inside. Serve this elegant roast alongside some simple steamed seasonal greens or crisp roasted potatoes for a truly balanced and comforting homemade meal.

Ingredients for Roast Beef Tenderloin with Caesar Crust

450g centre-cut beef tenderloin, fat and silverskin trimmed
Sal kosher
4 teaspoons freshly ground black pepper plus more for seasoning
70g fine fresh breadcrumbs made from day-old white bread
100g finely grated Parmesan
160ml de mayonesa
4 anchovy fillets packed in oil, drained, finely chopped
4 teaspoons Dijon mustard
4 cucharaditas de ralladura de limón finamente rallada
2 cucharaditas de salsa Worcestershire
2 dientes de ajo, finamente picados

How to make Roast Beef Tenderloin with Caesar Crust

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 204°C. 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 43°C to 46°C for rare and 49°C to 52°C 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.