Giada's Beef Tenderloin

                                                                                                                               

Cooking spray

2 t cumin seeds

2 t coriander seeds

3 T garlic, minced

1/4 t kosher salt

1 t freshly ground black pepper

2 T Olive oil

3 1/2 – 4 lb. beef tenderloin trimmed

For the mayonnaise

1 c mayonnaise

1/4 c mascarpone, at room temperature

1/3 c finely chopped fresh basil

1 T curry powder

1 t paprika

Kosher salt and freshly ground black pepper.  Place a rack in the center of the oven and preheat oven to 450 degrees F. Spray a heavy baking sheet with cooking spray and set aside. Grind cumin and coriander seeds in a spice grinder, or place in a zip top bag and crush with a rolling pin or the bottom of a saucepan. Heat a small skillet over medium; add the spices and cook for a few seconds, then scrape into a small bowl. Sprinkle garlic with salt. Holding a chef’s knife, at a 45 degree angle, scrape garlic and salt together to form a paste. Add paste, pepper, and oil to the bowl with the spices; stir until smooth. Place meat on prepared baking sheet and rub with spice mixture. Cook for 35-40 minutes or until a meat thermometer in the thickest part of the beef registers 125 degrees F. Loosely cover meat with foil and let rest for 20 minutes. Meanwhile make the mayonnaise. Whisk first 5 ingredients in a small bowl until smooth. Season with salt and pepper to taste. Cut meat into 1/4 inch thick slices and arrange on a platter. Spoon mayo into a bowl and serve with meat.