Friday, January 16, 2009

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-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

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





0 comments: