You can’t really go wrong with a beef tenderloin. It’s a prime cut of meat that can be pricey, but I consider it for the holidays and special occasions. Really, it’s so tender and flavorful that you don’t have to do too much to make it taste delicious. The crust on this tenderloin, with garlic paste, cumin, and coriander, is so simple yet a wonderful surprise, and the basil-curry mayo is perfectly herby, spicy, and creamy. With any leftovers, you can make some pretty gourmet sandwiches, too.
Recipe information
Yield
6 to 8 servings
Ingredients
Beef
Mayonnaise
Preparation
Step 1
For the beef: Place an oven rack in the center of the oven and preheat the oven to 400°F. Spray a heavy rimmed baking sheet with vegetable oil cooking spray. Set aside.
Step 2
In a mortar and pestle or spice grinder, coarsely grind the cumin seeds and coriander seeds (see Cook’s Note). Heat a small skillet over medium heat. Add the spices and cook, stirring, for 30 seconds, or until aromatic and toasted. Scrape the spices into a small bowl.
Step 3
Finely chop the garlic on a cutting board. Sprinkle with 1/4 teaspoon of the salt. Holding a chef’s knife at a 45-degree angle, scrape the garlic and salt together to form a paste. Spoon the garlic paste into the bowl with the spices. Add the remaining 2 teaspoons salt, the black pepper, and the oil. Stir until smooth.
Step 4
Place the meat on the prepared baking sheet and rub with the spice mixture. Roast for 35 to 40 minutes, or until a meat thermometer inserted into the thickest part of the meat registers 125°F for medium-rare. Transfer the meat to a cutting board and tent loosely with foil. Let rest for 20 minutes.
Step 5
For the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone cheese, basil, curry powder, and paprika until smooth. Season with salt and pepper.
Step 6
To serve, slice the meat into 1/4-inch-thick slices and arrange on a platter. Spoon the curry mayonnaise into a small bowl and serve alongside the meat.
Cook’s Note
Step 7
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.
