Prep 20 mins
Cook 40 mins
This recipe sounds complicated, but is actually quite easy. Adapted from Giada De Laurentiis, Food Network.
- cooking spray
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 3 garlic cloves
- 1⁄4 teaspoon kosher salt, plus 2 teaspoons
- 1 teaspoon fresh ground black pepper
- 2 tablespoons extra virgin olive oil
- 3 1⁄2-4 lbs beef tenderloin, trimmed
- 1 cup mayonnaise
- 1⁄4 cup mascarpone cheese, at room temperature
- 1⁄3 cup fresh basil leaf, finely chopped
- 1 tablespoon curry powder
- 1 teaspoon smoked paprika
- kosher salt & freshly ground black pepper
- Place oven rack in center of oven and preheat oven to 400 degrees F; spray heavy, rimmed baking sheet with cooking spray and set aside.
- Using a mortar and pestle, or spice grinder, grind the cumin and coriander fine (this can also be done using a plastic bag and a rolling pin or the bottom of a pan).
- In a medium skillet, over medium heat, toast the spices until aromatic; place in a small bowl.
- Chop the garlic and sprinkle with 1/4 teaspoon salt; using the side of your knife, scrape the garlic and salt to form a paste, then add to the spices.
- Also add the remaining 2 teaspoons of salt, pepper, and oil; stir until mixture is smooth.
- Place roast on the prepared baking sheet and rub all over with the spice mixture.
- Roast in oven until a meat thermometer registers 125 degrees F, for medium-rare, about 35 to 40 minutes.
- Transfer meat to a cutting board, tent with aluminum foil, and let rest 20 minutes before carving.
- Meanwhile, prepare the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone, basil, curry powder, and paprika until mixture is smooth; season with salt and pepper.
- Slice meat into 1/4 inch thick slices and arrange on a serving platter; spoon mayonnaise into a small serving bowl and serve alongside.