For me, Father’s Day has come to represent a holiday where I celebrate the generations of Berghoff men who have worked to preserve the tradition of our restaurant for 116 years. Beginning with my great-grandfather Herman Berghoff (pictured above, center, with his wife and children) leading up to my own father, also Herman Berghoff, the dads in my family have each contributed so much to the restaurant, adding their own special touches to transform the restaurant from its original glory to the culinary landmark it is today. As a family business, The Berghoff relies on the close-knit ties that link my family together. As a result, we realize that it is important to come together as a family to celebrate the people we love. Father’s Day is one such occasion where I join with my family to reflect on our great memories… over a delicious meal, of course! I am so grateful to my own father for incorporating myself and my siblings into the restaurant from a young age. He is one of the sources of my love of food and cooking, and has always supported me in my culinary endeavors, from starting my own catering company to eventually fulfilling the role of The Berghoff CEO. So as a big thank you to my dad, my grandfather and great-grandfather, my husband, and all the dads out there, let’s get cooking!

Because Father’s Day is one of summer’s kickoff holidays, I find it is best accompanied by a lighter, more summery meal. Whenever this is the case, I look to my repertoire of contemporary food items from the grill. Yes, I know, the grill is dad’s area of expertise! And of all the things dad should be doing on Father’s Day, cooking for the family is not one of them. So to celebrate the holiday, let Dad relax and try mastering the art of the grill on your own! I realize the outdoor grill might be unfamiliar territory for many of you, but with my Marinated Beef Tenderloin recipe, I can help you whip up an easy but delicious meal for this Sunday afternoon celebration. There is nothing like skillfully-cooked beef to celebrate the men in our lives, so beef tenderloin was the logical choice for the ideal Father’s Day meal. This entrée course is a classic cut and is perfect for a party when you don’t want a lot of mess; after all, who wants extra clean-up duty on a holiday? Here is the recipe for Marinated Beef Tenderloin, one of my favorite “one-pot wonders:”

Marinated Beef Tenderloin


  • 3-4 tablespoons vegetable oil
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons A.1. sauce
  • 1 tablespoon mustard powder
  • 1 ½ tablespoons ground black pepper
  • 2 ½ pounds beef tenderloin, cut into 8 steaks or mignons


In a medium-sized bowl, whisk together the oil, parsley, lemon juice, Worcestershire, A.1., mustard, and pepper. Add the beef, toss to coat, cover, and refrigerate for at least two hours before grilling.

Preheat the grill. Remove the beef from the marinade and discard the marinade. Grill the steaks for three to four minutes per side, or to the desired degree of doneness.

Serve with roasted potatoes, grilled vegetables, and a green salad.

This recipe can be found in The Berghoff Family Cookbook alongside many of the other favorites my family has cherished for generations.