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A finished Truffled Steak Tater Tot Hotdish made in a white heavy-bottomed pan sits atop a dark textured surface. A black and white plaid linen napkin rests alongside the pan with a gold serving spoon sitting atop the napkin. Two glasses of red wine also sit alongside the pan. The hotdish has been garnished with fresh herbs on top.

Truffled Steak Tater Tot Hotdish

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  • Author: Jess Larson
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: serves 8-10 1x
  • Category: Main Dishes
  • Method: Stovetop, Baked
  • Cuisine: American

Description

Without a can of soup in sight, this is NOT your average hotdish! This Truffled Steak Tater Tot Hotdish marries the rich flavor of a luxe steak & potatoes dinner with the classic comfort of a tater tot hotdish. Tender bites of steak with deeply caramelized mushrooms & onions in an aromatic wine sauce are topped with crispy tater tots & an extra-special touch of truffle cheese. Unapologetically Midwestern…but make it fancy!

Ingredients

Scale
  • one 32-ounce bag frozen tater tots
  • 5 tablespoons unsalted butter, divided
  • 2 pounds top sirloin or comparable tender steak of choice, trimmed of excess fat & diced into 1/2-inch cubes
  • 2 pounds cremini mushrooms (baby bella), trimmed & thinly sliced
  • 2 medium yellow onions, thinly sliced
  • 6 cloves garlic, finely chopped or grated
  • 2 sprigs fresh rosemary, leaves removed from the stems & finely chopped
  • 10–12 sprigs fresh thyme leaves & tender stems, finely chopped
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine
  • 1/2 – 1 cup beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 tablespoons heavy cream
  • optional: 2 teaspoons black truffle oil (see Recipe Notes, below)
  • 6 ounces truffle cheese, freshly grated & divided (see Recipe Notes, below)
  • kosher salt & ground black pepper, to season

Instructions

  1. Prep: Preheat the oven to 425 degrees F, ensuring a rack is positioned in the top third of the oven, 6-8 inches under the broiler. Line a large baking sheet with parchment paper or foil for easy clean up & set aside. Gather & prep all ingredients according to Ingredients List, above.PWWB Haute Dish: Truffled Steak Tater Tot Hotdish ingredients arranged on a dark textured surface: frozen tater tots, unsalted butter, top sirloin steak, cremini mushrooms, yellow onions, garlic, fresh rosemary, fresh thyme, all-purpose flour, dry white wine, beef stock, Worcestershire sauce, Dijon mustard, heavy cream, Truff Black Truffle oil, and truffle cheese.
  2. Bake the tater tots: Place the tater tots on the prepared baking sheet, arranging them in a single layer with lots of room. Transfer to the oven & bake according to package directions – likely 15-20 minutes, flipping halfway through. Remove from the oven & set aside.Golden brown baked tater tots arranged in a single layer rest atop a parchment lined baking sheet. The baking sheet sits atop a dark textured surface.
  3. Sear the steak: Meanwhile, as the tater tots bake, begin preparing the truffled tater tot hotdish filling. Add 2 tablespoons of the butter to an oven-safe, heavy-bottomed pan (at least 4-qt capacity) over medium-high heat. Use paper towels to pat the cubed sirloin as dry as possible. Season the steak all over with 2 teaspoons kosher salt & ground black pepper as desired. Once the butter is melted, sear the steak. Working in 2 batches to avoid overcrowding the pan, carefully transfer the seasoned sirloin cubes to the pan. Cook 3-4 minutes, flipping occasionally, just until a light golden brown crust forms. Transfer to a plate & set aside. Repeat with any remaining sirloin.2 pounds of top sirloin steak, trimmed of excess fat & diced into 1/2-inch cubes rests in a white heavy-bottomed pan after being seared in butter. The pan sits atop a dark textured surface.
  4. Cook the mushrooms & aromatics: Add the remaining 3 tablespoons butter to the same pan used to sear the steak. Once melted, add in the sliced mushrooms & onions. Season with 1 teaspoon kosher salt & ground black pepper as desired. Cook, stirring occasionally, until softened & nicely browned, 10-12 minutes. Once browned, add in the garlic, fresh rosemary, & thyme. Stir to combine & cook until fragrant, 1-2 minutes longer.Sliced cremini mushrooms and thinly sliced yellow onion rests in a white heavy-bottomed pan, previously used to sear steak. The mushrooms and onions have been seasoned with kosher salt, ground black pepper, and have softened along with garlic, fresh rosemary, and thyme. The pan sits atop a dark textured surface.
  5. Build the truffled tater tot hotdish sauce: Sprinkle the flour over the browned aromatics, stirring to coat. Cook 1-2 minutes, until browned. Deglaze by pouring in the white wine & using a wooden spoon or spatula to scrape up any browned bits that may have formed at the bottom of the pan. Let the wine simmer 2-3 minutes, until it’s nearly completely reduced. Stir in the beef stock, Worcestershire sauce, Dijon mustard, & heavy cream. Cook, stirring occasionally, until thickened slightly, 4-5 minutes. Remove from the heat. Softened cremini mushrooms, thinly sliced yellow onion and aromatics rest in a white heavy-bottomed pan, previously used to sear steak. Flour has been added to the mixture and the pan has been deglazed with white wine to begin to build a sauce. Beef stock, Worcestershire sauce, Dijon mustard, & heavy cream have all been added to the pan & the mixture is the base of a Truffled Tater Tot Hot Dish. The pan sits atop a dark textured surface.
  6. Assemble the steak & truffled tater tot hotdish: Preheat the broiler to its highest setting. Add the browned steak & truffle oil to the pan with the veggies & sauce. Stir to combine well. Sprinkle the truffle cheese over top, reserving a little for topping the tater tots. Arrange the tater tots over top – I like creating neat, concentric circles of tater tots. Sprinkle the reserved truffle cheese over top.An assembled Truffled Steak Tater Tot Hotdish fills a heavy-bottomed pan. A layer of baked & crispy tater tots rest on top witha. sprinkle of truffle cheese over top the tater tots as well prior to baking. The pan sits atop a black textured surface.
  7. Broil for a crispy finish: Transfer the assembled tater tot hotdish to the oven. Broil 5 minutes, carefully rotating the pan halfway through to promote even browning, or until the tater tots are golden & crisp & the truffled steak filling is bubbling. Shut off the broiler & remove from the oven. A finished Truffled Steak Tater Tot Hotdish made in a white heavy-bottomed pan sits atop a dark textured surface. A black and white plaid linen napkin rests alongside the pan with a gold serving spoon sitting atop the napkin. Two glasses of red wine also sit alongside the pan. The hotdish has been garnished with fresh herbs on top.
  8. Serve: Allow the hotdish to cool slightly, 5-ish minutes, before serving. If desired, sprinkle with some fresh herbs & give it another little drizzle of black truffle oil. Portion the steak & truffled tater tot hotdish into individual bowls & serve. Enjoy!Two black ceramic plates with servings of Truffled Tater Tot Hotdish rest atop a dark textured surface. The hotdish has been garnished with ground black pepper and freshly snipped chives. Loose pieces of herbs, a glass of red wind, a black and white plaid linen napkin, and two gold forks surround the two plated servings of the hotdish.

Equipment

Notes

  • Truffle oil & truffle cheese: This truffled tater tot hotdish gets its truffle flavor from 2 ingredients – black truffle oil & truffle cheese. Admittedly, these can be expensive & hard to find, but they add really beautiful flavor. I really like Truff Black Truffle Infused Olive Oil – it’s very fragrant & a little goes a long way. I find it easily at Whole Foods, though you can also order online. For the truffle cheese, ALDI carries a fantastic truffle cheddar this time of year & Trader Joe’s also has an Italian Truffle Cheese that melts beautifully & works well in this recipe. If you can’t find either the cheese or oil (or you don’t want to splurge on them), feel free to skip – you can omit the truffle oil altogether & swap the cheese with a nice white cheddar or smoked gouda – yum!  
  • Portions: In true Midwest fashion, this truffled tater tot hotdish yields a large batch, feeding 8-10 generously. If you’d like to make a smaller batch, simply half the recipe. This won’t affect cooking times noted in the Recipe Directions, above, though you will likely want to assemble the hotdish in a smaller baking dish or casserole vs baking it in the large skillet. 
  • Storage & Reheating: Leftover tater tot hotdish will keep, stored in an airtight container in the refrigerator, for up to 4 days. Reheat in the microwave until warmed through – the tots won’t be as crispy as they are fresh out of the oven, of course, but they’ll still be delicious!
  • 15-Minute Meal Prep: Because we want the steak to stay nice & tender in the hotdish, I don’t suggest making this truffled tater tot hotdish in advance. However, nearly all the active prep work for this recipe comes from prepping the veggies. Take care of this ahead of time – it takes 15 minutes, tops – & you can jump straight in to cooking at dinnertime:
    • Thinly slice 2 yellow onions. Transfer to an airtight container & store in the refrigerator for up to 5 days. (<5 minutes active)
    • Wipe clean 32 ounces cremini mushrooms, then trim & halve. Transfer to an airtight container & store in the refrigerator for up to 5 days. (10 minutes active)

Find it online: https://playswellwithbutter.com/truffled-steak-tater-tot-hotdish/