Beef Tenderloin with Smoked Paprika Mayonnaise

 

 

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

Roast tenderloin:

  • Preheat oven to 500°F 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 120°F, 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 130°F 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.

Recipe from Gourmet Magazine