Every year my co-worker requests from me my Andes Candies Cookies. So every year the weekend before Christmas I make a nice batch to give to him and his family. They are amazing cookies and if you’re a fan of Andes Candies, these are the cookies for you.
The cookies are thin, crispy sides and a soft center, filled with minty little Andes Candies baking chips. If you have not seen the baking chips you can check out my picture on Instagram. I buy the baking chips at Target.
These cookies go wonderful with a big cup of milk or a cup of coffee. I just love these cookies and only wish I made extra to keep for myself. But it’s a Christmas gift after all and I can make them again and now that you have the recipe you can make them too.
Today for #Sunday Supper we are bringing you a beef dish to go with any part of your holiday meal. If you’re looking for breakfast/brunch, potluck, appetizers, or dinner we have your recipes here. I originally had in mind an appetizer dish, which I may still make in the future but decided to share with you a breakfast / brunch to feed a crowd. Late Saturday night I was trying to come up with an idea. I thought of an egg muffin with steak, than my Husband said instead of muffins why not pancakes? I thought about it, then thought nah, then either he or I came up with the idea of potato pancakes. Winner! I am so proud of today’s recipe too! It is elegant, tastes amazing and surprisingly, very easy to make.
This was a first time for me on two accounts. I have never made potato pancakes and I never cooked a steak in the oven. They both exceeded my expectations. The Filet Mignon was so tender that a knife was not needed. It melted like butter in my mouth. Filet Mignon is by far my favorite cut of beef and it’s just so tender and juicy. Mmmmm, I’m just thinking about it now. Yum!
The potato pancakes took the most time to make, but well worth it. The key to making them is letting the water drain out of them. After I grated the potatoes I let them sit in a colander for 10 minutes to drain and I used a back of a spoon to squeeze out the water. After that I added the potatoes and onions in a bowl, added an egg, scallions, salt & pepper and I fried up my pancakes. They take about 3 minutes per side. I found cooking 3 at a time worked best. If you have leftovers they freeze well and you can re-heat them in a 350 degree oven and they are good as the day you make them.
Potato Pancakes with Filet Mignon and Fried Eggs #SundaySupper
Savory potato pancakes, topped with thinly sliced melt in your mouth filet mignon and sided with a fried egg.
2 pounds Yukon Gold potatoes (3 large potatoes)
1 medium onion
½ cup chopped scallions, including the green part
1 large egg, beaten
Salt and freshly ground pepper to taste
Vegetable or Sunflower Oil for frying
1 lbs. (16 oz)Filet Mignon
1 tbsp. olive oil
salt & pepper to taste
2 tbsp. butter
For Potato Pancakes:
Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. I used a back of a spoon t press out the water. Let the potatoes rest for 10 minutes over the bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.
In a medium bowl, add the potatoes and onions, along with the potato starch, scallions, egg, and salt and pepper. Mix well.
Heat a non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. I also rang out any additional liquid. Place the potato mixture in the skillet (about 3 pancakes at a time.), flatten with a large spatula. Fry for a few minutes until golden. Flip the pancake over and brown the other side.
Place the pancakes onto paper towels to drain. Set a side.
To make Filet Mignon. Preheat oven 450 degrees.
Cover the filet with olive oil and season with salt and pepper. Add to an oven safe skillet over medium heat, sear each side of the steak, about 3 minutes per side. Place the steak in the oven for 8 minutes. Take the steak out of the oven, place on cutting board and cover with aluminum foil. Let the steak rest for 10 minutes. Thinly slice the steak.
While the steak is resting, preheat oven to 300 degrees and place the potato pancakes on baking sheet lined with parchment paper. Heat the pancakes for about 2-5 minutes. You just want them to warm up. They will also crisp up a tad more.
To make fried egg: In a skillet at 1 tablespoon of butter and let it melt. Add about 3 eggs at a time and cook for about 2 minutes and flip and cook for 1 minute more. I made my eggs in 3 batches. Add more butter if needed per batch.
To put together: Place the potato pancake on serving plate, top with thin slices of steak and top with an egg.
If you have leftover potato pancakes, you can freeze the leftovers and re-heat in a 350 degree oven for about 10 minutes.
For this recipe I only used one frying pan. If you follow my steps, you should be able to do the same.
This dish may take a little time, but it is well worth it for a special occasion. I am truly proud of it and now that I know that I can cook steak in the oven, I am really excited! Now I don’t have to stand in the cold or rain to cook on the grill. Woohoo!
Be sure to check out the #SundaySupper Pinterst page for more beef recipes. There are lots of delicious looking recipes.
To find out more information for the Beef Checkoff you can go to the following links:
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
This post is sponsored by The Beef Checkoff. All opinions are my own.
I can not believe that Christmas is next week! Where does the time go? I haven’t finished my shopping, I haven’t finished decorating, and I have no clue what to make for Christmas breakfast, I am a complete mess this year. Normally I am so organized, but this year forget it! I am lost! I do know that tomorrow will be baking time, since I like to give my co-workers a tin of cookies for Christmas gifts, which brought me to today’s round-up. I thought why not share with you easy quick Christmas gifts that you can make from the kitchen? After all I think gifts from the kitchen are the best kind of gifts all. Gifts from the heart is what I like to call them.
Spice rubs- why not make a gift basket with grilling items and maybe a cookbook?
Cookies- put together cookies, baking tools like spatulas, measuring cups and recipes.
Biscotti – add them in a coffee cup and add tea or coffee, wrap it up with a pretty ribbon.
Pickled Jalapenos – A basket with gardening tools, seeds and gloves
Nuts – Place in a pretty bag with a big ribbon or fill a mason jar or maybe add it to a snacking basket filled with cheese and crackers. Or make a movie basket filled with popcorn, pretzels and the nuts.
Chocolate Candies – Place the candies in paper cupcake fillers and placed in a pretty box.
These are just a few ideas I have, I am sure you can come up with something fun and creative.
Today I have for you a chocolaty holiday treat that is sure to please brownie lovers and peanut butter lovers of all kinds, it’s my Candy Cane Peanut Butter Brownies! I teamed up Peanut Butter Co. to show you that flavors that you don’t think would go together actually do. I was a little bit skeptical about peppermint and peanut butter going together, but you know what? It does! It’s a crazy combo that shocked me when I took my first bite!
The brownies are light, moist, super chocolaty and the peanut butter frosting on top is to die for. I couldn’t stop eating it. I also took candy canes, crushed them and sprinkled them on top. They are pretty, a crowd pleaser and so perfect for the holidays. Who would have thought peanut butter and peppermint go together?
A light, moist dark chocolate brownie topped with chocolate peanut butter and sprinkled with peppermint candy.
1 cup butter
1½ cups granulated sugar
¼ tsp. peppermint extract
1 tsp. vanilla extract
4 large eggs
¾ cup unsweetened cocoa powder
1 cup flour
½ tsp. baking powder
¼ tsp. salt
1 cup Dark Chocolate Dreams Peanut Butter
½ cup powdered sugar
1 tbsp. coconut oil
1 cup crushed candy canes
Preheat oven to 350 degrees
Spray a 9 x 13 baking pan with cooking spray; set a side
In a large sauce pan, melt the butter. Take off the burner and add sugar and peppermint and vanilla extract. Mix until the sugar starts to melt. Stir in one egg at a time. Stir in cocoa powder, until well combined. Add the flour, baking powder and salt. Mix until well combined and no flour streaks show. Pour batter into prepared baking pan, smooth out the top. Bake in oven for 30-35 minutes until the center comes out clean with a toothpick.
Let the brownies cool completely.
To make frosting; in a microwave safe bowl, add peanut butter, until melted, about 40 seconds. Stir in powdered sugar and coconut oil. Spread over top of brownies. Top brownies with crushed candy canes.
The calories maybe a little less, I had leftover frosting.
Today I have for you a flavorful, fig spreads that really blew my mind. I’m not much of a fig person, but the flavors of these Orchard Choice California Fig Spreads are amazing. When I tried them out on crackers, smeared with cream cheese, oh my gosh I fell in love. Naturally you know my favorite one is the Balsamic Pepper. Yum!
The Orchard Choice California Fig Spread comes in 4 flavors. First up is Organic Mission Spread. A sweet, earthy and bursting with fig flavor.
California Orange Fig Spread is a tangy twist of orange to create a delicious fruit spread.
Port Wine Fig Spread is a sweet, luscious figs drenched in port and you have the makings of an elegant fruit spread.
My personal favorite Balsamic Pepper which is sweet figs join sassy balsamic vinegar and spicy black pepper.
I simply love Orchard Choice California Fig Spreads and I think they would make a great addition to your cheese tray or made into a dressing to top on salad or even smeared on pork, chicken or beef. The possibilities are endless. For me, I’m a simple girl and I think they are great just topped on crackers with cheese. Oh and you know what? This would make for a great hostess gift!
I wanted to let you know that the figs are sun dried, naturally harvested at their peak of flavor and sweetness to create a bold, sassy and incredibly delicious spread. The spreads are Non-GMO, vegetarian, Nut Allergen-Free, Gluten-Free, Cholesterol-Free and Sodium-Free.
Are you ready for the giveaway?