Recipe 20: Roasted Beef Tenderloin with Basil-Curry Mayonnaise (SHAPE)

Serves: 6

Cook Time: 68

Ingredients

		Cooking spray
2	t	cumin seeds
2	t	coriander seeds
3	clv	garlic, minced
1⁄4	t	kosher salt
1	t	freshly round black pepper
2	T	extra-virgin olive oil
		3 1/2 to 4 pounds beef tenderloin, trimmed
		FOR THE MAYONNAISE 1 cup mayonnaise
1⁄4	c	mascarpone, at room temperature (if you can't find mascarpone, use an extra 1/4 cup of mayo)
1⁄3	c	finely chopped fresh basil
1	T	curry powder
1	t	smoked paprika
		Kosher salt and freshly ground black pepper

Instructions

Place a rack in the center of the oven and preheat to 400®F. Spray a heavy baking sheet with cooking spray; 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 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 to 40 minutes or until a meat thermometer in the thickest part of the beef registers 125®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.

Cut meat into 1/4-inch-thick slices and arrange on a platter. Spoon may into a bowl and serve with meat. 

Nutrition Score per serving

6 oz. beef

2 tbsp. mayo: 471 calories

31 g fat

9 g saturated fat

2 g carbs

44 g protein

<1 g fiber

31 mg calcium

6 mg iron

261 mg sodium