Ingredients
2 tsp. of cumin seed
2 tsp. coriander
3 garlic cloves, minced
¼ tsp. salt
1 tsp. ground black pepper
2 T extra virgin olive oil
This is for a 4 lb. tenderloin
Preparation
GRIND the cumin and coriander seed in a processor. Heat the cumin and coriander in a pan for ½ a minute. (watch it). Put the garlic and salt in with that, and pepper and oil, and mix all together on a low heat to make a paste. If it’s too thick add some extra olive oil. Rub all over the whole filet. Pierce the filet all over with a knife. Cover and let it marinate overnite. The next day, place the meat on a baking sheet. Cook for 35-40 minutes or until the probe says 125 degrees. Loosely cover the meat with foil and let it rest for 20 minutes. (jan’s 6 lb. filet took over an hour).
Sauce: 1 C mayonnaise ¼ C mascarpone 1/3 C finely chopped fresh basil 1 T curry powder 1 tsp. smoked paprika Kosher salt and ground pepper to taste
Mix all ingredients together and serve.
