Weekend Cooking- Father's Day Dinner

This post is part of Beth Fish Reads' Weekend Cooking.  If you have anything related to food, cookbook reviews, novel or non-fiction book reviews, recipes, movie reviews, etc., head over to Beth Fish Reads and add your post. Or, if you want to read food related posts, head over to read what some interesting people have to say about food!

This weekend is Father's Day, and I always like to make a delicious dinner to honor my wonderful husband and father of our two fantastic sons.

The meal below came from an appearance by America's Test Kitchen's Chris Kimball on The Today Show in April. It's for Rib Eye Steaks with Tarragon Smashed Potatoes, and I have made it before to rave reviews. (The potatoes are a new family favorite)

Recipe: Rib-eye steaks with tarragon smashed potatoes

Chris Kimball

Ingredients

• 2 pounds red potatoes, cut into 1-inch pieces
• Salt and pepper
• 1/4 cup sour cream
• 6 tablespoons unsalted butter
• 2 tablespoons minced fresh tarragon
• 4 (10-ounce) bone-in rib-eye steaks, 1 inch thick, trimmed
• 3 tablespoons vegetable oil
• 1 pound white mushrooms, trimmed and sliced 1/4 inch thick
• 1/2 cup dry sherry
• 1 cup low-sodium chicken broth
• 2 tablespoons heavy cream

Preparation

Place potatoes in large saucepan and cover with cold water by 1 inch. Add 1 tablespoon salt, bring to boil over high heat, then reduce heat and simmer until potatoes are tender, 10 to 15 minutes; drain and return to pot. Add sour cream, 4 tablespoons butter, and tarragon, and mash with potato masher. Season with salt and pepper to taste. Transfer to serving bowl and cover to keep warm.

Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 120 to 125 degrees F (for medium-rare), 4 to 6 minutes per side. Transfer steaks to platter, tent with aluminum foil, and let rest for 5 minutes.

Add remaining 1 tablespoon oil and mushrooms to now empty skillet and cook until mushrooms start to brown, about 8 minutes. Add sherry and cook until reduced to glaze, about 2 minutes. Add chicken broth and cook until reduced by half, about 4 minutes. Off heat, whisk in heavy cream and remaining 2 tablespoons butter until butter is melted and sauce thickens. Season with salt and pepper to taste. Serve steak with potatoes and top with mushroom sauce.

Serving Size

Serves 4

If the kids want to help make Dad dinner,  Kraft Foods Low-Fat Raspberry Summer Sensation, is an easy and tasty summer treat that they can put together with a little help from Mom if they are little, or on their own if they are a bit older.

Enjoy your Father's Day weekend, give your Dad a treat and tell him how much you love him!