Ingredients

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]

Preparation

  1. 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

  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. 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. 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