Tomorrow is Father’s Day, a day reserved just for dads. They need pampering too so why not treat dad to a special Father’s Day feast?
- Roast Tenderloin with Mustard Crust paired with Caymus Cabernet Sauvignon
- Creamy Garlic Mashed Potatoes
- Roasted Asparagus
Treat dad to a great bottle of red wine with this menu and serve Caymus Cabernet Sauvignon. A splurge at about $60 to $70 current release bottle but isn’t your dad or husband worth it?
This menu comes together easily and the creme brulee can be made today and be finished tomorrow.
I have used this beef tenderloin recipe for several catering events I have done. It is one of Emeril LaGasse’s recipe from Food Network. It does not have a lot of complicated ingredients and comes out perfect every time. Be sure to use fresh herbs as they add so much flavor to the dish!
Preheat your oven to 425 F while you prepare the tenderloin according to the recipe direction (see link above).
Garlic mashed potatoes are simple but cream cheese makes them extra creamy and almost decadent. Cut 3-4 pounds of medium size red potatoes into quarters. Peeling is optional. I prefer to keep most of the skin on as it add color to the potatoes.
Place potatoes in a medium sauce pan and add water to just cover the potatoes. Add a pinch or two of salt and 5 to 6 cloves of garlic,cut in half. Bring to a boil and reduce to simmer. Simmer potatoes for about 30 minutes or until fork tender. Add 4 ounces of cream cheese and 2 tablespoons of milk to the pan. Using a potato masher or a hand mixer, mash potatoes to desired consistency. Season with salt and white pepper to taste. Sprinkle with chopped chives, if desired.
For the asparagus, trim the ends off. I generally take one stalk and bend it to see where it breaks. Then I trim the same amount from the remaining stalk. Place on a baking sheet and drizzle with oil. I like to use the roasted garlic or zesty lemon grapeseed oil but you can use olive oil as well. Then sprinkle generously with course sea salt and freshly ground pepper.
Roasted asparagus is so easy to make and it pairs so nicely with the beef tenderloin and mashed potatoes. You can roast asparagus at about any temperature and merely adjust the time. Since the tenderloin roasts at 425 F. You can slide in the sheet of asparagus into the oven during the last 15 minutes of the tenderloin’s cooking time. Roast the asparagus until starting to brown and is tender but still a little crisp.
You are now ready to sit down to a feast fit for a father!
Pictured Above: My awesome dad!! Ken Shelstad!
Cap off the evening by serving one of my favorite desserts. Creme Brulee. Ina Garten’s recipe is excellent and is my go to recipe for a decadent dessert. If you can find a heart shape tart dish, it makes for an awesome presentation.
Happy father’s day to all you wonderful dads out there! I hope you have an awesome day tomorrow!