- 1/ 4-pound center-cut beef tenderloin, fat and silverskin trimmed
- 1 jar of Spinelli’s 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.