1 cup chopped walnuts
3 tablespoons sugar
1/3 cup white balsamic vinegar
1 tablespoon raspberry vinegar, Champagne
vinegar or sherry vinegar
1½ teaspoons Dijon mustard
1/3 cup grape seed oil
2 tablespoons extra-virgin olive oil
1/8 teaspoon sea salt
Freshly ground black pepper to taste
5 to 7 ounces mesclun or mixed baby greens
½ Bosc pear (cut lengthwise), cored and thinly sliced
1/3 cup shaved Parmesan cheese
Prepare the walnuts: Line a plate or work
surface with wax or parchment paper.
Place a large nonstick skillet over medium-high
heat. Add the walnuts and sugar, and stir continuously with a wooden spoon. After about 3
minutes the sugar will begin to melt. Keep stirring
until the sugar turns caramel brown and the nuts
2½ pounds beef tenderloin
2 extra-large beef bouillon cubes
2 garlic cloves, minced
1½ teaspoons Dijon mustard
1 tablespoon tomato paste
1/8 teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce
1 tablespoon unsalted butter
¾ cup red wine
1 tablespoon dry sherry
1 cup low-sodium beef or chicken broth
1 tablespoon cornstarch mixed with 2 tablespoons
Poke the meat with a knife or thick skewer to
make small holes all over. Set aside.
In a small mixing bowl, combine the bouillon
cubes, garlic, mustard, tomato paste, pepper and
Worcestershire sauce. Pour in ¼ cup of boiling
water to dissolve the bouillon. Using the back of a
wooden spoon, crush the bouillon cubes. Keep
“Marry Me” Roast Beef Tenderloin
crushing and stirring until you’ve made a nice
Rub the paste all over the meat, rotating it to
coat all sides well. Transfer the meat to a roasting
pan, cover loosely with foil and marinate for a
minimum of 30 minutes or up to 1 hour in the
While the meat is marinating, set a rack in the
middle of the oven and preheat the oven to 425 F.
Pour enough water into the roasting pan to come
to a depth of ¼ to ½ inch. Place the pan in the
oven and roast, covered, for 15 minutes.
Remove the foil and rotate the pan. Continue
cooking and check after 10 minutes that
there is still liquid in the pan; add ¼ cup of
hot water if needed. Roast for an additional 5
minutes for rare, an additional 15 minutes for
medium-rare and an additional 20 minutes for
medium, or until the center of the roast registers
the desired temperature on an instant-read ther-
mometer (rare: 125 F, approximate total cooking
time 30 minutes; medium-rare: 130 F, approxi-
mate total cooking time 40 minutes; medium:
140 F, approximate total cooking time 45 minutes).
Transfer the roast to a platter or cutting board,
cover with foil to keep warm and allow it to rest
while you prepare the gravy.
Place the roasting pan with all of the drippings on
a burner over medium heat. Scrape up the brown
bits with a wooden spoon. Add the butter and stir.
Whisk in the wine, sherry and broth. Add the corn-starch-water mixture, whisking until thickened,
another 2 to 3 minutes.
Slice the roast and arrange on a platter. Serve the
gravy separately. Makes 6 servings.
are golden and toasted, an additional 1 to 2
minutes. Remove from the heat immediately
(they can burn quickly) and spread on the wax
or parchment paper, using the wooden spoon to
separate them at once. Let cool completely.
Break the walnuts apart with your fingers.
Stored in an airtight container, they will last for
3 to 4 weeks.
Tip: To clean the candy coating off your skillet,
simply add water to it, bring the water to a boil
and stir with your wooden spoon. The caramelized sugar will dissolve.
Prepare the dressing: In a glass jar with a
lid or in a small mixing bowl, combine the vinegars, mustard, grape seed oil, olive oil, 1/8 teaspoon of salt and pepper to taste. Shake the jar
vigorously or whisk in the bowl to emulsify.
Prepare the salad: Place the mesclun in a
large salad bowl. Pour on half of the dressing
and toss the greens to coat. Add the walnuts,
pear slices and more dressing to taste (taking
care not to overdress), and toss again. Top
with the Parmesan cheese shavings and serve.
Makes 6 servings.
This recipe was given to me by my son, Sam’s, beloved nanny, Patricia. I prepared it for dinner one
night for my best childhood friend, the actress Jennifer Grey. She quickly added the recipe to her repertoire. Single at the time, Jennifer would make this dish to impress the men she was dating. In time she
realized she had to be careful whom she cooked it for because they would invariably ask her to marry
them after the meal—it is that delicious. I serve it for special occasions and dinner parties.—Tracy
The Pollan Family
Table (Item #942564)
is available at Costco
with a variety of
We serve this salad at all our large family gatherings. Light, crisp, both vinegary and sweet, our
signature salad is a delicious addition to any meal.