Beef Tenderloin with Smoked Paprika Mayonnaise
['2 large garlic cloves', '1 teaspoon smoked paprika', '1 teaspoon ground cumin', '1 tablespoon olive oil', '1 (3 1/2- to 4-pound) trimmed beef tenderloin roast, tied', '1 cup mayonnaise', '1 teaspoon smoked paprika', '1/2 teaspoon ground cumin', '2 tablespoons meat juices from beef', 'or to taste']
Preheat oven to 500°F with rack in middle.
Mince and mash garlic to a paste with 1 1/4 teaspoon salt. Transfer to a small bowl and stir in paprika, cumin, oil, and 1 teaspoon 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 120°F, 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 130°F as it rests.)
Stir together mayonnaise, paprika, cumin, and 1/2 teaspoon pepper. Stir in meat juices and salt to taste
Cut meat into thick slices. Serve warm or at room temperature, with smoked-paprika mayonnaise.
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