Roast Beef Tenderloin with Gluten-Free Parmesan Crust

If you like roast beef you’ll love it even more when it’s coated with a lovely Parmesan crust.

Serves: 8Hands-on: 20 minutesTotal: 11 hoursDifficulty: Easy


Serves: 8

Ingredients

  • 1 center-cut beef tenderloin (4 lb.), fat and silver skin trimmed
  • ¼ tsp. kosher salt
  • 5 tsp. freshly ground black pepper, divided
  • ⅔ cup gluten-free fine bread crumbs
  • ¾ cup finely grated Parmesan cheese
  • ⅔ cup mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. finely grated lemon zest
  • 1 Tbsp. gluten-free Worcestershire sauce

Directions

  • Season tenderloin lightly with salt and 1 teaspoon pepper. Wrap in plastic wrap and refrigerate overnight.
  • Uncover tenderloin; let stand at room temperature for up to 2 hours.
  • Preheat oven to 400°F. Set a rack inside a rimmed baking sheet. Transfer tenderloin to rack.
  • In a small food processor, pulse 4 teaspoons black pepper and remaining ingredients until well blended. Using your hands, pack Parmesan mixture around tenderloin.
  • Roast until crust is golden brown, about 30–40 minutes for medium-rare. An instant-read thermometer inserted into the thickest part of the tenderloin should register 120°F–125°F.
  • Transfer to a carving board and let rest 10 minutes. Cut into ½"-thick slices, being careful to keep the delicate crust in place.