Elizabeth Frame and tailgate cohort Christie Tomarchio.
Rare Roast Beef and Potato Salad
- 1 6-pound beef tenderloin
- 2 lb. russet potatoes, peeled and cut into 3/4-inch cubes
- Table salt
- 2 tbsp. distilled white vinegar
- 1 medium rib of celery, chopped fine
- 2 tbsp. minced red onion
- 3 tbsp. sweet pickle relish
- 1/2 cup mayonnaise
- 3/4 tsp. powdered mustard
- 3/4 tsp. celery seed
- 2 tbsp. minced fresh parsley leaves
- 1/4 tsp. ground black pepper
- 2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes
Let the beef tenderloin come to room temperature. Preheat the oven to 325 degrees. Season the tenderloin with salt and pepper, then brown it on all sides in a skillet. Roast the tenderloin until it reads medium-rare on a meat thermometer.
For the salad, place the potatoes in a large saucepan, then cover them with water by one inch. Bring to a boil over medium-high heat. Add salt, reduce the heat to medium, then simmer,
stirring until potatoes are tender, about eight minutes.
Drain the potatoes and transfer them to a large bowl. Add vinegar and toss gently with a rubber spatula to combine. Let stand until potatoes are just warm, about 20 minutes.
In a small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper and a 1/2 teaspoon of salt. Using a rubber spatula, gently fold dressing and (if desired) eggs into the potatoes.
COOL AS A CUCUMBER
For Point-to-Point at Winterthur, Brian Cawley and his friends serve refreshing Pimm’s Cups, mixed by proportion. “We used to make them individually, but every time we turned around, someone would be standing there with an empty glass, looking for another,” he says. “Now, we make a pitcher—and another.”
The Pimm’s Pitcher
- 2 parts Pimm’s No. 1
- 1 parts Tanqueray Gin
- 7 parts Sprite
- 1 whole lemon, sliced
- 1 whole lime, sliced
- 1 whole orange, sliced
- 1 English cucumber, sliced on the bias
- 1 fistful of fresh mint
- 1 fistful of rosemary
Combine all ingredients in a large pitcher and stir. Let it sit while you set up the tailgate, then serve over ice. Garnish with cucumber slices and a sprig of mint.