Beef Tenderloin with Smoked Paprika Mayonnaise

Ingredients for Beef Tenderloin with Smoked Paprika Mayonnaise

• 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

• 150g mayonnaise

• 1 teaspoon smoked paprika

• 1/2 teaspoons ground cumin

• 2 tablespoons meat juices from beef, or to taste

How to make Beef Tenderloin with Smoked Paprika Mayonnaise

Preheat oven to 260°C with rack in middle.

Mince and mash garlic to a paste with 1 1/4 teaspoons salt. Transfer to a small bowl and stir in paprika, cumin, oil, and 1 teaspoon pepper.

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 centre of meat registers 49°C, 25 to 35 minutes for medium-rare.

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 54°C as it rests.)

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

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

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.