Roasted Beef Tenderloin with Basil-Curry Mayonnaise

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I tested this recipe prior to our holiday party & decided to quadruple for our entire 16 person christmas dinner. I often serve beef tenderloin for vetns but this twist with the seasoning & fun seasoned mayo is great.
EXCELLENT...

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That was the comment I had on this meal! Simple to make, but you'd never know it to taste it. The seasoning was great, and the meat was nearly fork tender. Awesome!

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I have not tried the beef tenderloin but made the curry mayo and it's awesome. I served it with pork tenderloin instead and got lots of raves. The mascarpone gives it a nice thick texture and it is especially good on most any meat sandwich. I will serve it again at Christmas with whatever meat is the main event.

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I made this tonight and it was excellent. I followed the directions, which I usually change something! My family loved it. Going to make it again next week when we meet my daughters future in-laws!!

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This recipe is amazing. Watched this episode this morning (usually watch mainly to see the gorgeous Giada to start my Sundays, the amazing food is a great side benefit tho' I've never made one of her recipes and it inspired me to grab a 6 lb. tenderloin at Costco. I couldn't find my marble mortal and pestle since we moved so just used my old coffee grinder for the coriander and cumin seeds.

I put the spice mixture on the meat and kept in the fridge for about 5 hours before roasting rather than immediately before roasting as the recipe indicated. It came out fantastic. The spices taste lend a vaguely Indian hint to the mean because of the coriander seed but not overly so by any means.

I decided to forgo the mayonnaise sauce (no marscapone and instead used Beano's (yes, really Heavenly Horseradish Sauce (at conroyfoods.com with a side of Tasty Bite brand Kashmir Spinach (at tastybite.com.

I have a remote-probe meat thermometer and the temps I got for rare varied a lot from the skinny to the thick end of the tenderloin. I took it out when the thick end was only 115F and the skinny end was 130F but it was uniformly rare from end to end. This was my first tenderloin so I'm not sure if that's typical.

Make this recipe.

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the roast was very simple to make. I didn't care for the spices so I used my own from the garden. They worked wonderfully! I paired the roast with horseraddish mashed new potatoes and grilled asparagus. It was devine!