from Gourmet magazine, July 2008
For Beef: 2 large garlic cloves 1 1/4 teaspoon salt1 teaspoon smoked paprika 1 teaspoon ground cumin 1 teaspoon black pepper
1 tablespoon olive oil 1 (3 1/2 to 4 lb) trimmed beef tenderloin For the Mayonnaise: 1 cup mayonnaise 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon black pepper 2 tablespoons meat juices from beef, or to taste (I omitted)
Preheat oven to 500ºF with the rack in the middle.
Mince and mash the garlic to a paste with the salt. Transfer to a small bowl and stir in paprika, cumin, oil, and black pepper.
Pat the 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 120ºF, 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 130ºF as it rests.)
Make mayonnaise: Stir together mayonnaise, paprika, cumin, and 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. Mayonnaise will keep, chilled, for 2 weeks.