Giada’s Roasted Beef Tenderloin

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    OK, so I didn’t stray from Giada too long :) This recipe was fantastic, aside from the meat being $10, but then again, you get what you pay for. Recipe.


  • Vegetable oil cooking spray
  • 2 teaspoons cumin seeds Note: I used about 2 tsp of ground cumin.
  • 2 teaspoons coriander seeds Note: Omitted (didn’t have any).
  • 3 cloves garlic
  • ¼ teaspoon kosher salt, plus 2 teaspoons
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 (3½ to 4-pound) beef tenderloin, trimmed Note: I used two thick tenderloin steaks.
  • Note: I added garlic powder and added a little more cumin to replace the coriander.
  •    Mayonnaise:

  • 1 cup mayonnaise Note: I used fat free and light.
  • ¼ cup mascarpone cheese, at room temperature
  • 1/3 cup finely chopped fresh basil leaves Note: Used dried, and not nearly that much, but a couple tbsp.
  • 1 tablespoon curry powder
  • 1 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper

    Giada starts the recipe off by having you grind up your own seeds with a mortar and pestle and then toasting them. I didn’t do any of that :) I thought about toasting the ground spices but thought that it probably wouldn’t turn out so hot and decided against it. She then has you make the garlic paste, which seemed like it wasn’t going to work at first, but stick with it. You really do just take a large knife and kind of mush the garlic at an angel. I didn’t achieve so much a paste as I did a smushed up version of minced garlic. That’s my version of chef jargon; I’m writing a book on it later. But not really :) After making your paste, just rub it+the spice mixture onto the meat. This is another good opportunity to include your kids! I usually tell A that she can’t touch raw meat because it’s dangerous and has germs on it that can make her sick and we all know kids really enjoy doing things that are usually not allowed, so let ’em help you :) We only put the mixture on one side. The directions didn’t say either way, but one side worked fine for me.
   The mayonnaise mixture was something else. I made the full recipe, not thinking that I wasn’t going to need all of it because I did not have a full tenderloin, but oh well. Mine never achieved ‘sauce’ consistency; it was more like a dip. It also made a lot. If you don’t like curry, don’t bother with the mayonnaise. It is curry-licious. I could only handle small bites of it with the meat, but it did pair nicely. You can also use it as tortilla chip dip :)
    I cooked my steaks according to the directions and used a meat thermometer to determine doneness. They were definitely a nice medium between 30-40 minutes, but I turned the oven off and let them sit in there because the husband wasn’t home yet, and that brought them up to medium-well (boo!). This kind of meat is meant to be eaten at medium doneness! Just try it if you’re a diehard well-done kind of person. Well-done just means you have to chew more because the meat is tougher, at least in my opinion and since this is my blog, that’s the only one that matters! :p Juuuuust kidding! Make sure you let your meat ‘rest.’ Don’t pull it out of the oven and start cutting it right away or else all the juices just spill out. Give it five or ten minutes to allow the juices to reabsorb back into the meat so that they can be absorbed into your belly when you eat them! :) It turned out great. I would’ve like it a little more medium, but I know how to do that next time.


   Husband rating:9! C really enjoyed this dish and it was really easy to make.
Would I make this for someone else?: Yes. I would definitely consider finding (does anyone else around here have trouble finding beef tenderloin? I can only usually find pork) a whole tenderloin and making it for a group of people, should a group of people ever come to my house :)

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3 responses to this post.

  1. Posted by Bryan on March 1, 2010 at 10:27 am

    Doneness in meat is determined by temperature, not color, Stacey! A filet mignon (beef tenderloin) shouldn’t be served any other than med rare/rare – and closer to rare! As you experienced, the more done the meat is, the more tough it becomes … try it once, for me, just to experience the difference and I’m sure you’ll be sold!

    Recipe looks yummy though!! good Job! how long and at what temp did you cook the filet?


  2. haha Bry, touche! I’ve been scared of my ability to determine doneness based on color ever since my brush with my maybe-bad chicken lol. And…I’m a little scared of medium rare…I might try it…one day :)
    I cooked it at 400° for 30 minutes and then turned the oven off and overcooked myself :(


  3. […] ended up buying some only to discover that the smell kind of makes me want to vomit. Giada’s basil/curry mayo called for it and I was hesitant to follow directions, but I decided to go for the gusto! Um, I […]


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