Beef Tenderloin with Smoked Paprika Mayonnaise
Beef Tenderloin with Smoked Paprika Mayonnaise is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 500°F with rack in middle.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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 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 center of meat registers 120°F, 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 130°F as it rests.).
Stir together mayonnaise, paprika, cumin, and 1/2 teaspoon pepper.
Stir in meat juices and salt to taste.
Cut meat into thick slices.
Serve warm or at room temperature, with smoked-paprika mayonnaise.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
