Steak Au Poivre With Tater Tot Waffles

• 1 pound Frozen Tater Tots
• 4 New York Strip Steaks 8 oz
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/2 cup Parmesan shredded
• 1/2 cup Butter
• 1/4 cup Cognac
• 1 cup Beef Broth
• 2 tablespoons Heavy Cream
• 1/4 cup Parsley fresh. chopped

1. 1. Preheat oven to 425u0b0 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. 2. 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
3. 3. 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
4. 4. 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

tater, new, salt, pepper, parmesan shredded, butter, cognac, beef broth, heavy cream, parsley fresh

Taken from www.epicurious.com/recipes/member/views/steak-au-poivre-with-tater-tot-waffles-5ab5233e1e6b630b3ae1ff56 (may not work)