Recipes

Beef Tenderloin with Smoked Paprika Mayonnaise

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Beef Tenderloin with Smoked Paprika Mayonnaise

Beef Tenderloin with Smoked Paprika Mayonnaise

amanda

Equipment

  • - Digital Instant-Read Meat Thermometer

  • - Cast Iron Skillet

  • - Smoking Chips or Wood Planks

  • - Meat Mallet

  • - Silicone Spatula or Non-Stick Cooking Utensil Set

  • - Measuring Spoons & Cups

  • - High-Speed Blender or Food Processor

  • - Paper Towels

  • - Airtight Container for Refrrances

  • - Serving Platter or Dish

Ingredients

  • 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

Instructions

1

Instruction 1

Preheat oven to 500°F with rack in middle.
2

Instruction 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

Instruction 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

Instruction 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

Instruction 5

Stir together mayonnaise, paprika, cumin, and 1/2 teaspoon pepper. Stir in meat juices and salt to taste
6

Instruction 6

Cut meat into thick slices. Serve warm or at room temperature, with smoked-paprika mayonnaise.
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