Lunch: Steak au Poivre with Tater Tot Waffles

Recipe by Judy Kim Next-level steak and potatoes.

Ingredients

1 lb. Frozen Tater Tots
4 boneless New York strip steaks
Kosher
3 tbsp. cracked black pepper
1/4 lb. (1 stick) salted butter
1/2 c. grated Parmesan
1/4 c. Cognac or brandy
1 c. beef stock
2 tbsp. heavy cream
1/4 c. chopped parsley

Instructions

Preheat oven to 425 degrees F and preheat large cast iron skillet over high heat. In a rimmed sheet pan spread out tater tots. Bake for 20 minutes. Meanwhile pat steaks dry and generously season with salt and cracked black pepper.
Preheat 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 for remaining mixture. Cut waffles into quarters.
Meanwhile when skillet is hot and almost smoking add 1 tablespoon butter per steak and cook 4 to 5 minutes on each side. Continue for remaining steaks and set aside on a clean plate. Cover loosely with foil; let rest for 5 minutes.
Return skillet to medium high heat, add cognac and beef stock; boil for 5 minutes. Add cream and simmer for 2 minutes. Turn off heat and add 3 to 4 tablespoons butter. Stir to create a smooth sauce; add parsley. Pour sauce over steak and serve with 2 tater tot waffles.

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