Roast beef tenderloin with Caesar crust


Serves 4-6


  • 1/ 4-pound center-cut beef tenderloin, fat and silverskin trimmed
  • 1 jar of Spinellis Caesar dressing
  • 2/3 cup dried breadcrumbs
  • 2/3 cup finely grated Parmesan cheese
  • 2 teaspoons Kosher salt
  • 1 teaspoon black pepper

Marinate tenderloin with ½ jar of Spinelli’s Caesar dressing in a resealable bag and refrigerate overnight.

Preheat oven to 400°F. Combine breadcrumb and parmesan in a bowl. Remove the tenderloin from bag and generously spread/pack mixture around tenderloin. Season with salt and pepper.

Place the tenderloin on the oven rack with a rimmed baking sheet. Roast until crust is golden brown and an instant-read thermometer inserted into thickest part of tenderloin registers 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.

Serve with a side of rosemary garlic potatoes and a side of Spinelli’s Caesar dressing for dipping.