Beef Tenderloin With Smoked Paprika Mayonnaise – a delicious recipe with garlic, paprika, ground cumin, olive oil, tenderloin, mayonnaise. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 500u00b0F 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 120u00b0F, 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 130u00b0F 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.
611
kcal
Calories
55
g
Fat
19
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 large garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 tablespoon olive oil, and more.
Yes, Beef Tenderloin With Smoked Paprika Mayonnaise falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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