Steak au Poivre with Tater Tot Waffles
By Judy Kim
Yields:
4
Prep Time:
10 mins
Total Time:
50 mins
Jump to recipeNext-level steak and potatoes.
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Ingredients
- 1 lb. Frozen Tater Tots
- 4 boneless New York strip steaks
- kosher salt
- Freshly ground black pepper
- 1/2 cup freshly grated Parmesan
- 1/2 cup (1 stick) salted butter
- 1/4 cup Cognac or brandy
- 1 cup beef stock
- 2 Tbsp. heavy cream
- 1/4 cup chopped fresh parsley
Directions
- Step 1Preheat oven to 425° and heat a large cast-iron skillet over high heat. On a rimmed sheet pan, spread out tater tots; bake for 20 minutes. Meanwhile, pat steaks dry and generously season with salt and pepper.
- Step 2Preheat waffle iron. Transfer tater tots to a bowl and smash with Parmesan. Add half the mixture to the waffle iron and cook until crispy, 3 to 5 minutes. Repeat with remaining mixture, then cut waffles into quarters.
- Step 3Meanwhile, when skillet is hot and almost smoking add 1 tablespoon butter per steak and cook, 4 to 5 minutes per side. Repeat with remaining steaks and set aside on a clean plate. Cover loosely with foil and let rest for 5 minutes.
- Step 4Return skillet to medium-high heat and add cognac and beef stock; boil 5 minutes. Add cream and simmer 2 minutes. Turn off heat and add 3 to 4 tablespoons butter. Stir to create a smooth sauce, then add parsley. Pour sauce over steak and serve with tater tot waffles.
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