Beef Tenderloin with Smoked Paprika Mayonnaise

PreparationRoast 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 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.) Make mayonnaise: Stir together mayonnaise, paprika, cumin, and 1/2 teaspoon pepper. Stir in meat juices and salt to taste To serve: Cut meat into thick slices. Serve warm or at room temperature, with smoked-paprika mayonnaise. Cooks' note:Smoked-paprika mayonnaise keeps, chilled, 2 weeks.

PreparationRoast 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 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.) Make mayonnaise: Stir together mayonnaise, paprika, cumin, and 1/2 teaspoon pepper. Stir in meat juices and salt to taste To serve: Cut meat into thick slices. Serve warm or at room temperature, with smoked-paprika mayonnaise. Cooks' note:Smoked-paprika mayonnaise keeps, chilled, 2 weeks.