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Potato Pancakes with Filet Mignon and Fried Eggs #SundaySupper

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Hi Everyone,

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.

Potato Pancakes with Filet Mignon and Fried Eggs #SundaySupper
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!
Potato Pancakes with Filet Mignon and Fried Eggs #SundaySupper
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

Potato Pancakes with Filet Mignon and Fried Eggs #SundaySupper
 
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Savory potato pancakes, topped with thinly sliced melt in your mouth filet mignon and sided with a fried egg.
Author:
Recipe type: Breakfast / Brunch
Serves: 8 servings
Ingredients
  • Potato Pancakes:
  • 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
  • Filet Mignon:
  • 1 lbs. (16 oz)Filet Mignon
  • 1 tbsp. olive oil
  • salt & pepper to taste
  • Eggs:
  • 8 eggs
  • 2 tbsp. butter
Instructions
  1. For Potato Pancakes:
  2. 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.
  3. In a medium bowl, add the potatoes and onions, along with the potato starch, scallions, egg, and salt and pepper. Mix well.
  4. 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.
  5. Place the pancakes onto paper towels to drain. Set a side.
  6. To make Filet Mignon. Preheat oven 450 degrees.
  7. 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.
  8. 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.
  9. 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.
  10. To put together: Place the potato pancake on serving plate, top with thin slices of steak and top with an egg.
Notes
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.
Nutrition Information
Serving size: 1 plate Calories: 273 Fat: 14 Carbohydrates: 14.7 Sugar: 1 Sodium: 129 Fiber: 2.3 Protein: 20 Cholesterol: 248
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Potato Pancakes with Filet Mignon and Fried Eggs #SundaySupper
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:


Have a super fabulous Sunday!

Toodles,

Jennifer

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Potato Pancakes with Filet Mignon and Fried Eggs #SundaySupper
Appetizers

Brunch or Breakfast for a Crowd

Main Dish

Potluck Style

Sunday Supper MovementJoin 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.

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