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Roasted Beef Tenderloin with Basil-Curry Mayonnaise Recipe

Roasted Beef Tenderloin with Basil-Curry Mayonnaise

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (36)

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Average Rating:

Total Reviews: 36

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  • on April 28, 2013

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    This recipe has great flavors and is easy to prepare. I made it as an appetizer by combining 1 1/4 sticks butter with 6 cloves roasted, pureed garlic,salt and pepper. Spread the garlic butter on slices of ciabatta or French bread and grill or toast until golden. I served the thinly sliced beef on the garlic bread open faced with the mayo on the side for guests to add to the top. Everyone loved it. A few opted to eat it without the mayo and still thought it was great.
    I made the beef tenderloin and the mayo the day before the party which worked well.

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  • on December 18, 2012

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    I have made this for Christmas the last few years and the whole family raves about it!

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  • on December 10, 2012

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    I have made this many times but with fillet mignon and the sauce is fantastic! I think it will go well with rack of lamb too.

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  • on December 29, 2011

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    We made this for Christmas dinner and it was so awesome! We couldn't find beef tenderloin at the three stores we went to, so got a prime rib instead (which I don't even like, so you know this recipe was awesome!. Also, no one seems to carry mascarpone cheese, so we made a substitute using heavy cream, sour cream, and cream cheese. It was so freaking good. And really easy. My friend was supposed to make this dish while I made the honey mustard bacon wrapped pork loin, but she hit a snag, so I threw mine in the oven, ran to her house and threw this together for her really quick. Can't beat easy AND delicious! (PS, saved time on the garlic part by using a garlic press....got the paste part done with NO hassle

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  • on December 26, 2011

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    I wanted to make it healthier, so I substituted the mayonnaise for greek yogurt (Fage brand and I couldn't imagine it tasting any other way- it was AWESOME!! I preferred the "mayo" to be served either room temperature or on top of the warm sliced beef, rather than cold, right out the fridge. I also didn't have any cumin for the beef, and used paprika instead, it came out great!

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  • on November 20, 2011

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    Delicioso!

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  • on August 29, 2011

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    Great recipe, have made this twice for guests and everyone loves it!

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  • on August 23, 2011

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    Great flavor! The recipe makes a lot of mayo - more than you need. I used 1/2. You could put it on grilled chicken, too.

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  • on July 01, 2011

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    Loved the tenderloin! Great flavor! Wasn't a fan of the mayo. I served the tenderloin with Emeril's Wild Mushroom Reduction. My family still raves about it, months after the dinner.

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  • on June 02, 2011

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    I found out after this recipe that I'm not a huge fan of cumin. So personally I think it has too much and didn't like it as much as I thought I would. But I still gave it 3 stars because it really is a great recipe for those who like cumin. I love international food and different flavors but I always remember a few foods that had something I didn't like. I know now that it was cumin. Also, I'm fresh out of college so I just started cooking regularly on my own about a year and a half ago. I didn't realize how fat beef tenderloin is! It's one of the worst beef cuts. I usually eat pretty healthy with a few exceptions so I probably won't be making anything with tenderloin again.

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