Parmesan and Herb-Crusted Beef Tenderloin

INGREDIENTS

center-cut beef tenderloin roasts, at room temperature

2 tbsp

extra-virgin olive oil, plus more for rubbing

Salt

2 tsp

coarsely cracked black peppercorns

2 cups

fresh bread crumbs

1/2 cup

freshly grated Parmesan cheese

anchovy fillets, finely chopped

garlic clove, finely chopped

1 tbsp

finely chopped thyme

1 tbsp

coarsely chopped flat-leaf parsley

Freshly ground black pepper

2 cups

dry red wine

2 cups

veal demiglace (see Note)

4 tbsp

cold unsalted butter, cut into tablespoons