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A Cooking Adventure with Thom

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Beef Tenderloin
With Smoked-Paprika Mayonnaise

Thom Hackett

Serves:  8




You'll love the garlic, cumin and smoked-paprika rub on this wonderful piece of beef.  The spicy mayonnaise accompaniment is spectactular.




2 large garlic cloves

1 tsp smoked paprika

1 tsp ground cumin

1 Tbsp olive oil

1 (3-to-4 lb) trimmed beef tenderloin



1 cup mayonnaise

1tsp smoked paprika

tsp ground cumin

2 Tbsp meat juices from beef, or to taste

Cooking Method

ROAST TENDERLOIN:  Preheat oven to 500F with rack in middle.

Mince and mash garlic to a paste with 1 tsp salt.  Transfer to a small bowl and stir in paprika, cumin, oil, and 1 tsp 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 120F, 25 to 35 minutes for medium-rate.

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 130F as it rests.)

MAKE MAYONNAISE:  Stir together mayonnaise, paprika, cumin, and tsp 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.
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183