Ceasar Crusted Beef Tenderloin

Andaz Savannah (formerly AVIA).  Different name, same attention to detail and quality. Their new restaurant 22 Square is headed up by Chef Lauren Teague.   Now, I will be honest, the old AVIA Kitchen was one of my favorite places to eat in town.  They had great prime sliders, chicken and waffles and a few other things.   So I was scared when I heard a new chef was coming in.  Myself and a few others feared a new menu.   “New chef, new menu.” one of the first things she said when I met her.   Lovely woman, always willing to chat with guests about choices for her menu and sourcing.  Which is entirely local.  Their local Gouda cheese is to die for,  but I digress.   Asked to chip in to Savannah’s 12 days of Christmas recipes, she did not hesitate.  We’ve had grits, donuts, and fudge sauce.  Now it’s time to Eat It and Like a nice piece of beef.

Courtesy Chef Lauren Teague Andaz Savanah.

Roast Beef Tenderloin with Caesar Crust

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

Preparation

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 400°F. 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 110°F-115°F for rare and 120°F-125°F 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.

To get a peek at another one of our 12 days of Christmas Recipes, 700 Kitchens Savory Grits Souffle Click here

During the week, besides catching me on the nightly news, I participate in countless fundraisers and community events that take place in and around Savannah. On the weekend you’ll likely find me either tinkering with a new recipe or exploring something or somewhere with my family. During football season, you’ll find me parked in front of a TV-glass of red wine in hand-cheering on my Miami Dolphins or Hurricanes.

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