The Ultimate Father's Day Meal
This was a whim of a few of us over Memorial Day Weekend, to do a fancy meal. One guy had the idea, and the rest of us chipped in. The only disagreement we had was coming up with a vegetable. Grilled Aspargus with a Bacon / Hollandaise was one of the ideas, but of course, the Man Vegetable, Corn was, the winner. And that had to be a spicy one, better known as Cajun Corn
It took a bit of prep, but nothing was hard to do, and it came out so good, I knew it would become the recipe that I've written. An Ultimate Man's Meal, and the perfect Father's Day Dinner.
After all of that it's probably NOT what I'll be having for Father's Day. My younger son "Critter" will be coming to the boat, and we've got a tradition that we've been following for the past 10 years, or so. We go out and have Sam Adams, Wings, Sam Adams, Raw Oysters, Sam Adams, Steamed Clams, Sam Adams, then back to more Wings. All this time we'll be watching the U.S. Open.
The first time we did this, we had been to Pine Hurst for one of the rounds, and were actually a little familiar with the course. We were at Hooters, and either we were there too long, or our Beer Tab kept getting too high, because we had to pay the tab and change tabels 3 times during the afternoon. But, we got it done!
- 4 Pounds Fillet Mignon, 1 pound each
- 4 Slices Thick-sliced Bacon
- 4 Tablespoons All American Steakhouse Blend
- 1 1/2 Tablespoons Coarse Kosher Salt
- Vegetable Oil, as needed
- 4 Small Lobster Tails
- 2 Sticks Butter
- 5 Cloves Garlic, sliced
- 2 Pounds Yukon Gold Potatoes, peeled
- 4 Ounces Herbed Cream Cheese
- Heavy Whipping Cream, as needed
- Cajun Corn
- Bacon / Bearnaise Sauce
1. Check to make sure your butcher has trimmed the silver skin, and any grizzle from the meat.
2. Wrap a thick piece of bacon around the meat, then tie it with butcher's twine so that it'll stay in place. Season with the Steakhouse Blend, and some Coarse Kosher Salt. Coat with vegetable oil and rub all of it into the meat. You want to use enough vegetable oil so that the meat actually looks oily. The oil will help the meat sear on the outside, helping to stop the meats moisture from escaping, and it will help keep the meat from sticking to the grill.
3. Start the grill. I like using more real charcoal than briquettes for this because I love that "campfire flavor" you get from real charcoal.
4. Since these a REAL thick pieces of meat, you don't want the grill to be scorching hot. So I cool the coals down by sprinkling with a little water before placing the meat on.
5. Cook the fillet's about 10 minutes on the first side, then another 15 minutes of so on the second. In order to cook this thick a fillet, you'll have to keep the lid on the grill about 1/2 of it's cooking time.
6. The time you cook anything on a grill is directly related to both the temperature of the grill, and the thickness of the meat. So your cooking time may end up different form mine. Cook until the meat has reached an internal temperature of 110 - 115 degrees for rare. Check the temperature, by inserting an instant read meat thermometer into the side of the meat. That way you'll be sure that the sensor part of the thermometer is directly in the center of the meat, and you'll get the true temperature.
7. When the steaks are done, place them on a platter and cover with aluminum foil to let them rest for 7 - 10 minutes while you finish off the rest of the sides.
8. You should begin preparing this meal about 1 hour, or earlier, prior to placing the steaks on the grill.
- Get the fillet's prepped first, place them on a platter, cover with plastic rap and set them in the refrigerator.
- Saute the bacon, and onions for the Bacon, Bernaise Sauce.
- Make the Cajun Corn, but only cook it about half way, cover it, and let it sit until you're ready to re-heat it.
- Prep the potatoes, by peeling them, cutting them into smaller pieces, and placing them in their pot with enough salted water to cover them. Put the lid on and set it aside.
- Prep the Lobster Tails by cutting away the inside of the shell and inserting a 4" wooden skewer underneath the top of the shell. Cutting the bottom off, will let the butter go inside, and the skewer will keep the tail from curling up.
9. When you place the steaks on the grill, drain the water from the potatoes,
re-fill with fresh salted water, and start them boiling.
Make the Bacon, Bernaise Sauce.
Melt the butter for the lobster tails, and slice the garlic.
10. While the steaks are resting, get the butter for the lobster hot, and add the garlic slices, then the lobster. Let this simmer 5 - 7 minutes depending upon how large the Lobster Tails are.
Rice the potatoes into a bowl, then gently stir in the warm cream cheese. Remove the cooked lobster from the butter, and fold most of that butter into the potatoes, along with the garlic slices. Don't mash the potatoes, treat them gently to keep them from releasing their starch and becoming pasty, that's why I use a "Ricer" for special occasions. Check for salt and pepper, and add a little heavy whipping cream if you need to, or more butter, or both.
Reheat the Cajun Corn, and you're ready to serve.
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