Skill required: Beginner
For beef:
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
For mayonnaise:
1 cup mayonnaise
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
2 tablespoons meat juices from beef, or to taste
1. Roast tenderloin:
Preheat oven to 500 degrees F. with rack in middle.
2. Mince and mash garlic to a paste with 1 1/4 teaspoon salt.
3. Transfer to a small bowl and stir in paprika, cumin, oil, and 1 teaspoon pepper.
4. Pat tenderloin dry, then rub garlic mixture all over it.
5. Roast in a roasting pan until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 - 35 minutes for medium-rare.
6. Transfer to a platter along with any pan juices and cool, loosely covered with foil, 30 minutes - 1 hour. (Internal temperature will rise to about 130°F as it rests.)
7. Make mayonnaise:
Stir together mayonnaise, paprika, cumin, and 1/2 teaspoon pepper.
8. Stir in meat juices and salt to taste.
9. To serve: Cut meat into thick slices. Serve warm or at room temperature, with smoked-paprika mayonnaise.
Yield: 8 - 12 servings
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