Is your husband making you fat?

Bring a large pot of water with a steamer basket to a boil, add green beans and steam for 5 minutes.  Transfer to a serving bowl. Toast the walnuts in a small dry skillet over a medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl. Add the parsley and onion to the walnuts and stir to combine.  In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper.

Serve warm or at room temperature.

Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 10 minutes. While potatoes are cooking place buttermilk and milk into a small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle. Drain the potatoes, add the warmed milk and mash together to desired consistency. Stir in Parmesan cheese and salt.

Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into one large, flat piece. Spread mustard over both sides of the meat and rub in pepper, pressing gently so it adheres well. Cut meat crosswise into 4 even portions. In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes or until meat thermometer reads 155 degrees, turning once. Transfer meat to a plate and tent with foil to keep it warm. Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan. Continue to cook for 8 to 10 minutes or until sauce is reduced to about ½ cup. Pour sauce over meat, season with salt, and serve.