Steak Au Poivre With Tater Tot Waffles Recipes

STEAK AU POIVRE WITH TATER TOT WAFFLES

Steps:

• 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.

STEAK AU POIVRE

Steps:

• Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into the steaks.
• Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.
• Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes.
• Pour cream sauce over steaks.