Bone-In Filet Mignon with Brandy Cream Sauce

Crusted with a mixture of kosher salt, coarse ground black pepper, thyme. Then pan seared them for about a minute and a half on all sides. Then into the oven until 125F internal temp.

For the Brandy Cream Sauce:
In another pan, I sauteed minced shallots, added some merlot and reduced it. Then while the steaks were resting, I poured that into the cast iron pan with the steak drippings/fond, then deglazed with a bit of brandy, added butter and heavy cream.

Cheddar Garlic Biscuits

Use your favorite biscuit recipe or mix. I used the red and white checked cookbook version, using butter. Then I added about a cup of cheddar cheese, some minced scallions, and 1/4 teaspoon garlic powder. Brush with melted butter (with garlic) before, and AFTER baking.
Yum.

Twiced Baked Potatoes & Scalloped Corn

Served as side dishes to our New Year's Day dinner of glazed ham.

For the Potatoes:

For NYE, I baked lots of russet potatoes, rubbed with truffle oil, sprinkled with kosher salt. For dinner the next day, I cut the remaining six potatoes in half (they were regular sized, not huge baking potatoes), scooped out the insides, and mixed in sour cream, cheddar cheese, scallions, flat leaf parsley, real bacon bits, 1/4 cup melted butter, and lots of black pepper. I baked them alongside the ham and scalloped corn.
For the corn:
One can of whole kernel, one can creamed, heavy cream, two eggs, crushed saltines, scallions, black pepper; more crushed saltines and butter on top.