Beef Tenderloin with Smoked Paprika Mayonnaise Recipe

Beef Tenderloin with Smoked Paprika Mayonnaise Recipe

  • 2 large garlic cloves
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 (3 1/2- to 4-pound) trimmed beef tenderloin roast, tied
  • 1 cup mayonnaise
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 2 tablespoons meat juices from beef, or to taste
  1. Preheat oven to 500°F with rack in middle.
  2. 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.
  3. 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.
  4. 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.)
  5. Stir together mayonnaise, paprika, cumin, and 1/2 teaspoon pepper. Stir in meat juices and salt to taste
  6. Cut meat into thick slices. Serve warm or at room temperature, with smoked-paprika mayonnaise.
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