- 8
Ingredients
- 8-12 SERVINGS
- FOR BEEF
- 2 large garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 (3 1/2- to 4-lb) trimmed beef tenderloin roast, tied
- FOR MAYONNAISE
- 1 cup mayonnaise
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 tablespoons meat juices from beef, or to taste
Preparation
Step 1
Preheat oven to 500F with rack in middle.
Mince and mash garlic to a paste with 1 1/4 teaspoon salt. Transfer to a small bowl and stir in paprika, cumin, oil, and 1 teaspoon pepper.
Pat tenderloin dry, then rub garlic mixture all over it. Roast in a roasting pan until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120F, 25 to 35 minutes for medium-rare.
Transfer to a platter along with any pan juices and cool, loosely covered with foil, 30 minutes to 1 hour. (Internal temperature will rise to about 130F as it rests.)
MAKE MAYONNAISE:
Stir together mayonnaise, paprika, cumin, and 1/2 teaspoon pepper. Stir in meat juices and salt to taste.
TO SERVE:
Cut meat into thick slices. Serve warm or at room temperature, with smoked-paprika mayonnaise.
COOKS NOTE: Smoked-paprika mayonnaise keeps, chilled, 2 weeks.