Beef Tenderloin With Smoked Paprika Mayonnaise
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
50
Spice
58
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Roast tenderloin: Preheat oven to 500°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 to 35 minutes for medium-rare
6
Transfer to a platter along with any pan juices and cool, loosely covered with foil, 30 minutes to 1 hour
7
(Internal temperature will rise to about 130°F as it rests
8
) Preheat oven to 500°F with rack in middle
9
Mince and mash garlic to a paste with 1 1/4 teaspoon salt
10
Transfer to a small bowl and stir in paprika, cumin, oil, and 1 teaspoon pepper
11
Pat tenderloin dry, then rub garlic mixture all over it
12
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
13
Transfer to a platter along with any pan juices and cool, loosely covered with foil, 30 minutes to 1 hour
14
(Internal temperature will rise to about 130°F as it rests
15
) Make mayonnaise: Stir together mayonnaise, paprika, cumin, and 1/2 teaspoon pepper
16
Stir in meat juices and salt to taste Stir together mayonnaise, paprika, cumin, and 1/2 teaspoon pepper
17
Stir in meat juices and salt to taste To serve: Cut meat into thick slices
18
Serve warm or at room temperature, with smoked-paprika mayonnaise
19
Cut meat into thick slices
20
Serve warm or at room temperature, with smoked-paprika mayonnaise