Roasted Beef Tenderloin with Basil-Curry Mayo

vegetable oil cooking spray
2 t. cumin seeds
2 t. coriander seeds
3 cloves garlic
1/4 t. kosher salt, plus 2 teaspoons
1 t. freshly ground black pepper
2 T. extra virgin olive oil
1 (3.5-4 pound) beef tenderloin, trimmed

Mayo:

1 c. mayonnaise
1/4 c. mascarpone cheese, at room temp
1/3 c. finely chopped basil leaves
1 T. curry powder
1 t. smoked paprika
kosher salt and freshly ground pepper

For the beef:

Arrange an oven rack in the center of the oven and preheat to 400 degrees. Spray a heavy baking sheet with the cooking spray. Set aside.

In a mortar and pestle, or spice grinder, finely grind the cumin 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. Chop the garlic on a cutting board and sprinkle with 1/4 t. salt. Holding a chef's knife at 45 degrees angle, scrape the garlic and salt together to form a paste. Add the garlic paste to the bowl with spices. Add the remaining 2 t. salt, black pepper, and oil and stir until smooth. Put the meat on the prepared baking sheet and rub with the spice mixture. Roast for 35-40 minutes or until a meat thermometer in the thickest part reads 125 degrees 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 mayo:

In a small bowl, whisk together the mayo, mascarpone, basil, curry, 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 mayo mixture into a bowl and serve alongside the meat.