Caesar-Crusted Roast Beef Tenderloin

Transfer beef tenderloin into large resealable bag and add 1/4 cup dressing, tossing to coat. Let marinate for 20 to 30 minutes.

Meanwhile, preheat oven to 425°F. Line rimmed baking sheet with foil and fit with rack.

In large shallow dish, combine bread crumbs, Parmesan, capers, parsley, oil and lemon zest; set aside.

Transfer beef tenderloin onto prepared pan (discard marinade). Brush tenderloin all over with Dijon mustard and season with salt and pepper. Roll in bread crumb mixture to evenly coat and transfer roast back onto prepared pan.

Roast for 45 to 55 minutes or until instant-read thermometer inserted in the center registers 140°F to 145°F for medium-rare. Transfer to cutting board and tent loosely with foil. Let rest for 10 minutes.

Cut into 1/2-inch-thick slices. Serve with remaining dressing.

Tip: If preferred, substitute beef tenderloin with sirloin tip roast or eye of round roast.