What a day we had for Father’s Day! Everyone chipped in to help make the day and dinner special! When planning the menu for the special fathers in my life, I thought a surf and turf would be a great way to show my love and appreciation for all they do for all of us each day! I knew this day would take some work, and I thought about saying to everyone, “let’s just get takeout!” Yet I look at this as my gift to those great Dads who enhance my life in so many ways. I figured I’d be beat on Monday, but I know it would all be worth it!
My kitchen looked like a cyclone hit it at 12 noon that day. I had about 4 hours until everyone arrived. The countdown was on! The menu was Filet of Beef, my Roasted Shrimp, Pat’s Potatoes (the best baked potato recipe I’ve ever had), Candied Carrots, a Brussel Sprout salad, my Garlic Bread, and Caesar Salad. I always try to make the meal look colorful and catch the eye with variety so the experience is not just taste, but visual too!
The Bar was set up with red, rose, and white wine, ginger beer and tonic for vodka or bourbon drinks, and seltzers and beer. Plenty of water and green tea, too!
Since it is grills season, I thought I would trim up the filet and cut it into 2-inch steaks, brushed with grapeseed oil, and sprinkled with kosher salt and black pepper. It’s also an easy way to cook a Filet and doesn’t take a great deal of preparation. Although traditionally surf and turf calls for Lobster as the surf, it’s tricky to serve for a crowd of 12. So my Roasted Shrimp was a great substitute.
Once the steaks were ready for the grill, it was time to peel and devein the shrimp, then toss it with my blended oil seasoning for roasting. My dear friend Pat (who lives next door) offered to make her crispy baked potatoes and my sister, Connie, was making her candied carrots glazed with butter and brown sugar. I bought Brussel sprouts for a cold, slaw-like salad with cranraisins and toasted almonds tossed with a white balsamic and red raspberry vinaigrette.
The Filet came out perfect. I always worry my husband will overcook meat on the grill. His Mom (God Bless her for raising 6 boys) had to feed these growing boys and I’m forever in awe of how she did this day in and day out while caring for the house and so many other things! However, when she cooked n eye roast, she tended to cook it until well done. Beef can get tough if it’s overcooked, and personally I like mine medium rare or sometimes even rare. John grew up only knowing well done, but has graduated to medium well on his beef, thank goodness!
The beef was fantastic and cut like butter! Thank you dear for that! Cutting it in smaller pieces for the grill made the grilling go quicker and provided nice portion sizes for everyone.
And Pat’s crispy baked potatoes are the best I’ve ever had! Believe it or not, I’m not a fan of wrapping baked potatoes in foil and cooking them. You’ll never get crispy skin. But Pat’s come out crispy on the outside, fluffy on the inside, and perfectly done every time!
Connie’s carrots are such a big hit when she makes them for Thanksgiving, but why wait for them? Fresh carrots sliced lengthwise, booked just a little Al Dente (a tad firm) and tossed gently with salt, pepper, butter and brown sugar. Simple, delicious, and colorful too!
Brussel sprouts have become all the rage over the last few years! Unbelievable to those of us who have lived through the 70s and 80s when you mother boiled the heck out of them and served them dark green, overcooked, and mushy (sorry Mom). Today, you will find them in every restaurant done in so many ways from raw, fried, sautéed, au gratin, and the list goes on! I was inspired by my friend, Joanne’s recipe last week where she thinly sliced them raw and tossed with cranraisins in a citrus vinaigrette. I modified mine also by adding red onion, toasted almonds, and a red raspberry while balsamic dressing! The balsamic vinegars came from Capella’s Oil & Vinegar in Ocean City, NJ. The salad was a hit!
And of course, my garlicky garlic bread is always a staple on my buffet. I’ll be sharing the recipes over the next few weeks, and some more tips and tricks for entertaining a larger crowd! So stay tuned!
Let’s get cookin’
Father's Day Filet of Beef and Madeline's Roasted Shrimp for 12
- Gas or Stovetop Grill
- 7 - 8 lb Filet of Beef Preferably trimmed of fat
- 2 TBLSP Kosher Salt
- 2 TBLSP Cracked Black Pepper
- 1/4 cup Grapeseed or Avocado Oil I prefer these oils because they have a high smoke point
- 2 sprigs Fresh Rosemary for garnish
- Lay out filet lengthwise.
- Slice the filet in 1/12 - 2 inch x 3 inch round steaks.
- Lay each steak face down and brush with oil, and flip over and repeat on other side.
- Sprinkle with salt and pepper, flip over and repeat on other side.
- Let rest at room temperature for 30 minutes until ready to grill.
- Heat grill to 450°.
- Place steaks on grill, cover and cook about 15 minutes, flipping halfway through.
- Using a thermometer, test steaks for desired temperature (medium rare is about 125° - 130°).
- Let steaks rest at room temperature for 5 - 10 minutes. Keep in mind steaks will continue to cook off the grill and raise by about 5 degrees.
- Plate the filet and garnish with sprigs of rosemary.