Beef Tenderloin with Smoked Paprika Mayonnaise

2 large garlic cloves
1 tsp smoked paprika
1 tsp ground cumin
1 tbsp olive oil 
1 tsp pepper
1 (3 1/2- to 4-pound) trimmed beef tenderloin roast, tied

recipe from Epicurious

For beef

  

Roast tenderloin 

Preheat oven to 500 F with rack in middle.

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  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 center of meat registers 120 F.

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 130 F as it rests.) 

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For mayonnaise

1 cup mayonnaise   

1/2 teaspoon ground cumin  

2 tablespoons meat juices from beef, or to taste  

1 teaspoon smoked paprika

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

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To serve

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