Beef Tenderloin with Smoked Paprika Mayonnaise

Name: Beef Tenderloin with Smoked Paprika Mayonnaise
Yield: 4 servings
Ingredients: 1 2 large garlic cloves; 1 1 teaspoon smoked paprika; 1 1 teaspoon ground cumin; 1 1 tablespoon olive oil; 1 1 (3 1/2- to 4-pound) trimmed beef tenderloin roast, tied; 1 1 cup mayonnaise; 1 1 teaspoon smoked paprika; 1 1/2 teaspoon ground cumin; 1 2 tablespoons meat juices from beef; 1 or to taste

From the kitchen of Carly

A luxurious beef tenderloin crusted with garlic, smoked paprika, and cumin, then roasted until perfectly rare. Serve sliced with a silky smoked paprika mayo spiked with pan juices for an elegant, effortless dinner.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 large garlic cloves
11 teaspoon smoked paprika
11 teaspoon ground cumin
11 tablespoon olive oil
11 (3 1/2- to 4-pound) trimmed beef tenderloin roast, tied
11 cup mayonnaise
11 teaspoon smoked paprika
11/2 teaspoon ground cumin
12 tablespoons meat juices from beef
1or to taste

Instructions

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.)
Stir together mayonnaise, paprika, cumin, and 1/2 teaspoon pepper. Stir in meat juices and salt to taste
Cut meat into thick slices. Serve warm or at room temperature, with smoked-paprika mayonnaise.