Ingredients

• cooking spray
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 3 garlic cloves
• 1/4 teaspoon kosher salt, plus 2 teaspoons
• 1 teaspoon fresh ground black pepper
• 2 tablespoons extra virgin olive oil
• 3 1/2-4 lbs beef tenderloin, trimmed
• 1 cup mayonnaise
• 1/4 cup mascarpone cheese, at room temperature
• 1/3 cup fresh basil leaf, finely chopped
• 1 tablespoon curry powder
• 1 teaspoon smoked paprika
• kosher salt & freshly ground black pepper

Instructions

1. Place oven rack in center of oven and preheat oven to 400 degrees F; spray heavy, rimmed baking sheet with cooking spray and set aside.

2. Using a mortar and pestle, or spice grinder, grind the cumin and coriander fine (this can also be done using a plastic bag and a rolling pin or the bottom of a pan).

3. In a medium skillet, over medium heat, toast the spices until aromatic; place in a small bowl.

4. Chop the garlic and sprinkle with 1/4 teaspoon salt; using the side of your knife, scrape the garlic and salt to form a paste, then add to the spices.

5. Also add the remaining 2 teaspoons of salt, pepper, and oil; stir until mixture is smooth.

6. Place roast on the prepared baking sheet and rub all over with the spice mixture.

7. Roast in oven until a meat thermometer registers 125 degrees F, for medium-rare, about 35 to 40 minutes.

8. Transfer meat to a cutting board, tent with aluminum foil, and let rest 20 minutes before carving.

9. Meanwhile, prepare the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone, basil, curry powder, and paprika until mixture is smooth; season with salt and pepper.

10. Slice meat into 1/4 inch thick slices and arrange on a serving platter; spoon mayonnaise into a small serving bowl and serve alongside.