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

Eat It and Like It launched in Savannah, Georgia with television personality Jesse Blanco as the host. His passion for food and travel has made Eat It and Like It a two-time EMMY nominated program about contemporary and traditional Southern food.

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