Beef Tenderloin With Smoked Paprika Mayonnaise

• 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 500u0b0F 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 120u0b0F, 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 130u0b0F 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.

garlic, paprika, ground cumin, olive oil, tenderloin, mayonnaise, paprika, ground cumin, beef

Taken from www.epicurious.com/recipes/food/views/beef-tenderloin-with-smoked-paprika-mayonnaise-242869 (may not work)