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  1. Meals & Cooking
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  3. Steak au Poivre with Tater Tot Waffles

Steak au Poivre with Tater Tot Waffles

By Judy KimPublished: Aug 26, 2016
Steak au Poivre with Tater Tot Waffles Recipe
Judy Kim
Yields:
4
Prep Time:
10 mins
Total Time:
50 mins
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Next-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

    1. 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.
    2. 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.
    3. 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.
    4. 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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