Daddy Daughter Thyme I have always been a meat connoisseur. When I was in kindergarten, one day we were all sitting in a circle, and as a class we had to share our favorite kind of food. Mind you, the descriptions that were denoted were coming from the palate of five-year-olds. The girl sitting two spaces down from me declared “pizza!” Then the next kid, “macaroni and cheese!” It was my turn. “New York steak and artichokes!” I was five. As in most families there are certain forbidden taboos. In mine it is being a vegetarian. Six-year-olds are always overwhelming their parents with impossible questions or declaring certain things they don’t understand simply because they like to repeat what they hear. Ironically, sometime when I was in about first grade, I came home telling my parents I wanted to become a vegetarian. I had absolutely no idea what the meaning was behind that title. My dad laughed. (My dad’s company carries different lines of cattle). Not sugar coating this moment, he inquired, “do you like your clothes? Do you like your toys?---Because your enitre life revolves around dead animals. Get used to it.” I was six. Now nineteen, I felt that I was ready to make my favorite dish my dad has always made for me: fillet served with sautéed mushrooms and onions. I have always loved daddy daughter time, and this was so special for me because every time he makes this meal, he does so because he knows it is my favorite. That’s what daddies do. They go out of their way to continually please their daughters. I’m so excited to master this dish so I can make it for him with the same joy and fervency as he does for me. Rec ipe:

Mushroom Garnish:

1/4 cup of olive oil

1 medium onion - sliced

1/4 cup parsley - chopped

3 cloves garlic - chopped

1 shallot - chopped

12 oz of sliced mushrooms

salt and pepper to taste

1/4 cup of cooking sherry

Sautee onion, garlic, shallot, parsley in olive oil until slightly cooked. Add salt and pepper to taste. Medium heat. Add cooking sherry. Sautee 3 - 5 minutes. Add mushrooms and sautee over medium heat until mushrooms are desired tenderness.

Steak preparat ion:

kosher salt

montreal steak seasoning

Marinate both sides of the steak according to taste

On the grill, BBQ the steaks for two minutes. Rotate the steak, on its same side, giving it a checkered mark. Cook for two more minutes and then flip it. Repeat. The steak will be on the grill for a total of eight minutes. Finish the steaks in the oven (so that they will cook evenly all throughout) for eight minutes at 450 degrees. Plate the steaks and top with mushroom garnish. Serve with preferred sides. I made fresh garlic mashed potatoes and carrots sauteed with dill, thyme, and salt and pepper. Buon appetito!