Steak au Poivre with Tater Tot Waffles


1 lb. Frozen Tater Tots
4 boneless New York strip steaks
kosher salt
Freshly ground black pepper
1/2 c. freshly grated Parmesan
1/2 c. (1 stick) salted butter
1/4 c. Cognac or brandy (optional)
1 c. beef stock
2 tbsp. heavy cream
1/4 c. chopped fresh parsley

Preheat 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.

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 with remaining mixture, then cut waffles into quarters.

Meanwhile, 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.

Return 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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