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servings:

Lightly salting a center-cut tenderloin, a.k.a. chateaubriand, overnight allows the salt to penetrate this luxurious roast and keep it extra-flavorful and juicy.

• 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

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