Father’s Day is just around the corner, on Sunday, June 16th. Still looking for a way to treat Dad on his special day? Executive Chef, Jeff Lindemeyer, at The Avenue Dublin took the time to tell us his favorite things about being a father, as well as why The Avenue Steak Tavern is the best place to take yours this Father’s Day!
For families dining out or cooking out on Father’s Day – what is your favorite item on the menu at The Avenue guests can enjoy or cook in their home?
“My favorite item on the menu is our 14 oz Prime Ribeye topped with sautéed mushrooms, caramelized onions and served with peppercorn sauce. The Ribeye is both tender and well marbled which gives it great flavor. Here is how you can make it at home.”
Ribeye Recipe: Serves one
One 14 oz. Ribeye
Blended Oil As Needed
Kosher Salt As Needed
Ground Black Pepper As Needed
.5 oz. Clarified Butter
.5 tsp Minced Parsley
Coat steak in blended oil and season with salt and black pepper generously.
Broil to desired temperature.
Top with clarified butter, on plate, and minced parsley.
Mushroom Recipe: Serves two
6 oz. Cleaned Button Mushroom
3 T Sweated Vidalia Onions
1 tsp Sherry
1 T Parsley Butter
1 tsp Parsley
1 T Blended Oil
Sauté mushrooms in blended oil until golden brown and tender.
Add sweated onions.
Deglaze with sherry.
Add butter and season. Finish with parsley.
Peppercorn Sauce Recipe: Serves two
1 tsp Olive Oil Blend
1 tsp Chopped Green Peppercorns
1 T Shallots
1 oz. Brandy
12 oz. Beef Stock
.5 oz. Cream
1 T Butter
Fresh Cracked Black Pepper As Needed
1 T Chopped Parsley
In a sauté pan with oil, sweat the shallots and green peppercorns, cook for 1 minute.
Deglaze with brandy, add beef stock and reduce by ¾.
Add cream and butter, swirl to incorporate.
Can you tell us about our steak seasoning and why it is so special? Can a guest purchase our seasoning?
“Our Avenue Steak seasoning is made in house with the perfect mixture of spices to complement your steak. We have found that our guests like to use it on many other things as well such as chicken, potatoes, pork, and even our dinner rolls. We do have retail bottles available to purchase in the restaurant.”
Any suggested beverage pairings that go well with your favorite item?
“I would suggest our Old Fashioned.”
Old Fashioned Recipe: Serves one
2.5 oz George Dickel Rye
.5 oz simple syrup
8 drops Angostura Bitters
Garnish with a lemon and orange peel
As our Executive Chef at The Avenue, when you’re not in the kitchen, what do you like to do in your spare time?
“When not in the kitchen I most enjoy spending time outside as much as possible. My kids are at an age now that the sports they are playing are getting more competitive. I enjoy spending time watching their games as much as I can. When weather does not allow for outside fun, I enjoy watching movies and listening to music.”
What’s the best thing about being a Father?
“The best thing about being a father for me is the unconditional love that is shared between myself and my children. Watching them over the years overcome obstacles, have successes, and grow into intelligent caring people has given me a great sense of pride.”