Beef Tenderloin With Smoked Paprika Mayonnaise

1. 1

   Preheat oven to 500u00b0F with rack in middle.

2. 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. 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 120u00b0F, 25 to 35 minutes for medium-rare.

4. 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 130u00b0F as it rests.)

5. 5

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

6. 6

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

* Per serving · 4 servings · Values may vary.