Father's Day feasting

It’s time to honor those special men in our lives. So get that grill fired up and give Dad a break from barbecuing this weekend, by taking over the tongs and preparing a special Father’s Day feast. 

Give Dad the royal treatment by creating a feast that combines his two favorite things – the grill and steak. When you serve Filet Mignon with Red Velvet Demi Glace, Dad will savor every mouthwatering bite. And when you follow these grilling tips and cook his steak to perfection, he may very well proclaim you Master of the Grill.

Top Tips For Perfect Grilling
Before you get started, considered some tips offered by expert grillmasters.
1. Clean and pre-heat your grill on high.
2. Lightly oil and season food before you put it on the grill. This helps the searing process and prevents sticking.
3. Sear the outside of steaks when grilling, using tongs or a spatula to turn the meat. Cover the grill as much as possible during the grilling process to help lock in the great flavor and to prevent flare-ups.
4. Use the 60/40 grilling method. Grill for 60 percent of the time on the first side, then grill 40 percent of the time after you turn over the food. This will give you an evenly cooked product.
5. Place your cooked food on a clean plate and allow to rest for five minutes before serving to retain moisture and juiciness.

Filet Mignon With Red Velvet Demi Glace
4 Filet Mignon
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground
Red Velvet Demi Glace

Preheat grill on high. Blot steaks dry with a clean paper towel. Brush steaks with olive oil and season with salt and pepper. Grill steaks to desired doneness while searing the outside.
Ladle a small amount of Red Velvet Demi Glace onto the serving plate. Place the steak on the Demi Glace then ladle a thin ribbon of additional Demi Glace over the steak. Serves 4.

Red Velvet Demi Glace:
1/2 teaspoon olive oil
2 tablespoons shallots, minced
1/2teaspoon garlic, minced
1 cup Cabernet Sauvignon
1 tablespoon aged balsamic vinegar
1 cup Demi Glace (can be found in most grocery and specialty food stores)

Heat olive oil in sauté pan. Add shallots and garlic, sauté until transparent. Add Cabernet Sauvignon and balsamic vinegar to pan, reducing liquids by 2/3. Add Demi Glace to pan and bring to a simmer for 5 minutes or until sauce has slightly thickened.

Santa Fe Grilled Steaks And Corn
4 T-bone or Porterhouse Steaks
4 ears sweet corn, in husks
3 tablespoons butter

Chili Glaze:
1/2 cup prepared steak sauce
2 cloves garlic, minced
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin

Peel corn, leaving husks attached at base; remove silk. Rewrap corn in husks; tie closed. Soak in cold water 30 minutes. Combine glaze ingredients; remove and reserve ¼ cup.
Drain corn. Place on grill over medium, ash-covered coals. Grill, uncovered, 20 to 30 minutes, turning frequently.
After 5 or 10 minutes, place beef steaks on grill with corn. Grill T-bone or Porterhouse steaks, uncovered, 14 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally and brushing with glaze during last 5 minutes.
Combine reserved ¼ cup glaze and butter in 1-cup glass measure. Microwave on high 1-½ to 2 minutes, stirring once. Carefully peel corn; brush with chili butter. Serve with steaks and remaining chili butter. Serves 4.

Grilled Summer Vegetables
Take advantage of the season’s bounty and serve this terrific side dish.
1 green bell pepper, quartered
1 eggplant, cut crosswise into 1/2 inch-thick rounds
1 red bell pepper, quartered
1 yellow squash, cut crosswise on the bias into 1/2 inch-thick slices
1 zucchini, cut crosswise on the bias into 1/2 inch-thick slices
2 tablespoons chopped herbs, such as tarragon, thyme and/or basil
2 tablespoons red wine vinegar or sherry vinegar
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

Preheat grill to high heat. Working in batches, arrange veggies on the grill and cook, flipping once, until tender and just beginning to char, 3 to 5 minutes for the zucchini and squash, 6 to 8 minutes for the peppers and eggplant. Spread out to cool slightly on a large baking sheet.
Roughly chop hot veggies into bite-size pieces and toss with herbs, vinegar, salt and pepper on a large platter. Serve warm, at room temperature or cold.