Photo: Lily Banse
Roast Beef Tenderloin with Caesar Crust
11 ingredients
Makes 8 servings
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Estimated Nutrition (whole recipe, rough)
1335
Calories
89g
Protein
54g
Fat
119g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 4-pound center-cut beef tenderloin, fat and silverskin trimmed
- Kosher salt
- 4 teaspoons 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 teaspoons Dijon mustard
- 4 teaspoons finely grated lemon zest
- 2 teaspoons Worcestershire sauce
- 2 garlic cloves, finely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes