To all of the dads in your life, and those in mine: Happy Father’s Day!!! Here’s a story you’ll enjoy:
If you would have been at my home today and seen my husband, Frank and neighbor and farmer Bill Bruner planting pumpkins in the field on Farmer Bruner’s old blue tractor, you would have thought you were back in the early 1900′s. The reason I say that is Mr. Bruner fashioned a folding chair and hitched it to the planter mechanism on the back of the tractor somehow. Well, while Frank drove the tractor, Bill sat in the chair with a bag of pumpkin seeds in his hand, and as Frank drove ultra slow, Bill dropped the seeds into the planter through a funnel. They planted almost an acre before quitting. Frank fussed because I made him wear long pants and a long sleeved shirt. “That’s one of my dress shirts” he complained. “It’s either that or get a farmer’s burn instead of a tan”, I told him.
After Frank came in and drank some vitamin water I made (water infused with lemon & fruit similar to the one shown here), I thought what a good friend he is to folks around here. Oh, and he’s a pretty good dad, too. That’s why for Father’s day, he gets this grilled filet for dinner.
Grilled filet mignon steaks
These are not inexpensive, but there’s no waste and the steaks are so tender and tasty on their own. I’ll serve these with a Caesar salad and grilled asparagus.
I like to let the seasoned steaks sit at room temperature about 15 minutes or so prior to grilling. They cook more evenly that way.
Filet mignon steaks, about 6 oz. each
Olive oil, salt, freshly ground pepper, a bit of garlic powder
Rub steaks with oil and then sprinkle both sides with seasonings. Oil grill grate with a paper towel dipped in oil. Prepare grill on high for about 15 minutes. Grill about 5 minutes per side for medium rare. Turn once. Let rest a few minutes and then serve.
Readers want to know: For your quiche recipe, do you need to pre-bake quiche pie crust before filling?
No, just bake the quiche on the bottom shelf of the oven for good browning on the bottom. Some recipes call for crust to be pre-baked a bit, but mine doesn’t require that.