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1
For the beef: Place an oven rack in the center of the oven and preheat the oven to 400F.
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2
Spray a heavy rimmed baking sheet with vegetable oil cooking spray.
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3
Set aside.
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4
In a mortar and pestle or spice grinder, coarsely grind the cumin seeds and coriander seeds (see Cooks Note).
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5
Heat a small skillet over medium heat.
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6
Add the spices and cook, stirring, for 30 seconds, or until aromatic and toasted.
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7
Scrape the spices into a small bowl.
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8
Finely chop the garlic on a cutting board.
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9
Sprinkle with 1/4 teaspoon of the salt.
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10
Holding a chefs knife at a 45-degree angle, scrape the garlic and salt together to form a paste.
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11
Spoon the garlic paste into the bowl with the spices.
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12
Add the remaining 2 teaspoons salt, the black pepper, and the oil.
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13
Stir until smooth.
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14
Place the meat on the prepared baking sheet and rub with the spice mixture.
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15
Roast for 35 to 40 minutes, or until a meat thermometer inserted into the thickest part of the meat registers 125F for medium-rare.
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16
Transfer the meat to a cutting board and tent loosely with foil.
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17
Let rest for 20 minutes.
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18
For the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone cheese, basil, curry powder, and paprika until smooth.
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19
Season with salt and pepper.
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20
To serve, slice the meat into 1/4-inch-thick slices and arrange on a platter.
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21
Spoon the curry mayonnaise into a small bowl and serve alongside the meat.
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22
You can also crush the spices by putting them in a small resealable plastic bag and pressing down on them with a rolling pin or the bottom of a small saucepan.
