Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.

Grind cumin and coriander seeds using a mortar and pestle or spice grinder.

Toast the ground spices in a skillet over medium heat until fragrant.

Chop garlic, sprinkle with 1/4 teaspoon salt, and create a paste using the flat side of a knife.

Combine the garlic paste with the toasted spices, remaining salt, pepper, and olive oil.

Rub the spice mixture all over the beef tenderloin and place it on the prepared baking sheet.

Roast in the oven until a meat thermometer registers 125 degrees F (52 degrees C) for medium-rare, about 35-40 minutes.

Transfer the beef to a cutting board, tent with aluminum foil, and let rest for 20 minutes.

In a small bowl, whisk together mayonnaise, mascarpone, basil, curry powder, and paprika until smooth. Season with salt and pepper.

Slice the beef into 1/4 inch thick slices and arrange on a serving platter.

Spoon the basil-curry mayonnaise into a small serving bowl and serve alongside the beef.