Steak au Poivre with Tater Tot Waffles - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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