'THE PLAIN SENSE OF THINGS' (SIMPLE SUNDAY SUPPER) ~ ROSEMARY GARLIC BEEF TENDERLOIN/GREEN BEANS with ROQUEFORT CHEESE-WALNUTS/MUSTARD MASHED POTATOES

"After the leaves have fallen, we return

To a plain sense of things. It is as if

We had come to an end of the imagination,

Inanimate in an inert savoir."

~ Wallace Stevens

(The Plain Sense of Things)

'Melding November'

(leaves & mums)

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ROSEMARY GARLIC TENDERLOIN

~ Classic and easy for the holidays (from an old Southern Living)

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1 5 lb. trimmed beef tenderloin

1/2 cup extra-virgin olive oil

1/4 cup balsamic or red wine vinegar

2 Tbsp. fresh rosemary (4 tsp. dried)

8 cloves minced garlic

1 Tbsp. freshly ground black pepper

• Combine olive oil, vinegar, rosemary, and garlic in either a large zip-lock bag or large shallow dish. Add beef, cover or seal. Marinate at least 8 hours in refrigerator, turning occasionally.
• Remove beef from marinade and place in roasting pan; sprinkle evenly with cracked pepper and let stand 30 minutes.
• Bake at 500-degrees for 15 minutes or until lightly browned. Lower temperature to 375-degrees; bake 20 more minutes or to desired degree of doneness. Let tenderloin stand 10 minutes before slicing. (8-10 servings)

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GREEN BEANS with ROQUEFORT CHEESE & WALNUTS

~ Delicious compliment for the tenderloin from the same clipped Southern Living

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1 lb. trimmed fresh green beans

4 1/4-inch pieces of thick bacon slices

4 oz. crumbled Roquefort cheese

1 cup toasted walnuts

coarse salt and freshly ground pepper to taste

• In a large saucepan, place green beans in boiling water to cover. Simmer 3 minutes or until crisp-tender. Drain, rinse with cold water and drain again. Set aside.
• Cook bacon pieces in large skillet over medium heat 5-7 minutes or until crisp; remove bacon with slotted spoon and drain on paper towel, reserving drippings in skillet.
• Saute green beans in hot drippings in skillet 2 minutes or until heated. Sprinkle with cheese, and cook, stirring constantly, 30 seconds or just until cheese begins to melt. Sprinkle evenly with walnuts, salt & pepper, and bacon. Serve immediately. (4 servings)

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MUSTARD MASHED POTATOES

~ Delicious favorite side for just about anything

(from an old 1997 Gourmet)

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3 lbs. Yukon Gold potatoes

1 1/2 cups milk

6 Tbsp. unsalted butter

3 Tbsp. whole-grain or coarse-grain mustard

coarse salt & freshly ground pepper to taste

• In a 5 quart kettle cover potatoes with cold slated water by 2 inches and simmer until tender, 35-45 minutes. While potatoes are simmering, heat milk and butter in small saucepan over moderate heat until butter is melted. Remove pan from heat, cover, and keep warm.
• Drain cooked potatoes in colander and cool just until they can be handled. Peel potatoes and transfer to a large bowl. Add mustard, salt & pepper to taste and three-fourths hot milk mixture. Mash potatoes until smooth, adding more milk mixture if necessary to make creamy. Can be made 1 day ahead and cooled completely before being chilled in buttered, covered, ovenproof dish. Bring to room temperature before reheating, covered. (6 servings)