from Gourmet magazine, July 2008

For Beef:
2 large garlic cloves
1 1/4 teaspoon salt
1 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.