Mediterranean Spice Crusted Beef Tenderloin with Basil-Curry Mayonnaise

Featuring Oliver’s Basil Olive Oil
Serves 10

Ingredients Beef:
1 ½ Tablespoons cumin seeds
1 ½ Tablespoons coriander seeds
3 Tablespoons of chopped thyme
6 cloves garlic
3 teaspoon kosher salt
2 teaspoon freshly ground black pepper
Basil olive oil
Beef Tenderloin 5-6lb, trimmed

Ingredients Mayonnaise:
2 cup mayonnaise
½ cup mascarpone cheese, at room temperature
2/3 cup finely chopped fresh basil leaves
2 tablespoon curry powder
2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper

Directions:
For the beef: Arrange an oven rack in the center of the oven and preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil. Set aside.

In a mortar and pestle, or spice grinder, finely grind the cumin seeds and coriander seeds. Heat a small skillet over medium heat. Add the spices and cook for a few seconds until aromatic and toasted. Put the spices in a small bowl.  Mince the garlic on a cutting board and add ½ teaspoon of salt – make a paste with the back of knife at 45 degree angle or back of spoon.  Mix into bowl with spices, add chopped thyme and 1-2 tablespoons of basil oil – mix until smooth.  Put the meat on the prepared baking sheet and rub with the spice mixture. Roast for 35 to 40 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees F, for medium-rare. Remove from the oven and transfer the meat to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes.

For the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone cheese, basil, curry powder, and paprika until smooth. Season with salt and pepper, to taste.

To serve:
Slice the meat into 1/4-inch thick slices and arrange on a platter. Spoon the mayonnaise mixture into a small serving bowl and serve alongside the sliced meat.

*Cook's Note: The spices can also be crushed by placing them in a small sealable bag and crushed using a rolling pin or the bottom of a small saucepan.  This recipe takes about 90 minutes from start to finish and serves 10.