New York Strip Steak au Poivre with Hasselback Potatoes & Prosciutto-wrapped Asparagus Bundles

Prepare the Hasselback Potatoes first as they take the longest to bake, then prepare your Prosciutto-wrapped Asparagus, and finally the Steak au Poivre.

For Hasselback Potatoes:

• STEP 1: Preheat oven to 425 degrees. Place a potato between the handles of 2 wooden spoons. Slice each potato crosswise at 1/8 inch intervals, cutting to within 1/4 inch of the bottom of the potato. The spoon handles prevent you from slicing all the way through. Repeat with remaining potatoes.
• STEP 2: Arrange potatoes spoke-fashion in a buttered 10-inch pie dish. Drizzle 2 tablespoons of melted butter evenly over potatoes and sprinkle with salt.
• STEP 3: Bake potatoes at 425 degrees on middle oven rack for 30 minutes. Sprinkle breadcrumbs over potatoes, drizzle with remaining melted butter, and bake for 20 more minutes.
• STEP 4: Sprinkle cheese over potatoes, baste with butter in pan, and bake 5 more minutes or until potatoes are golden. Garnish with chives if desired.

For Prosciutto-wrapped Asparagus Bundles:

• Preheat oven to 400 degrees
• Fill a large pot with water and bring to a boil. Immerse the asparagus in the boiling water and cook for 2 minutes. Drain the asparagus and put them immediately into a large bowl of ice water to set the bright green color. Allow to chill for 2-3 minutes. Drain and pat the asparagus dry.
• Gather 6 asparagus spears into a bundle with the tips together and wrap a slice of prosciutto securely around the middle. Repeat and make 6 bundles. Brush a rectangular baking dish (large enough to hold the bundles in one layer) with 1-1/2 tablespoons of olive oil. Place the bundles seam side down in the baking dish, arranged side-by-side, with the tips facing the same way. Sprinkle with 3/4 teaspoon Kosher salt, 1/2 teaspoon pepper, and the parmesan and bake for 12 to 15 minutes, until the cheese melts and starts to brown.

For Steak au Poivre:

• Let steaks sit at room temperature for 30 minutes.
• Season with salt and some crushed black peppercorns.
• In a large pan, heat the oil until it’s almost smoking. Add the steaks. Sear for 3 to 4 minutes over medium-high heat.
• Flip steaks and cook for another 3 to 4 minutes for medium rare.
• Remove the steaks from the pan; cover with aluminum foil to rest.
• Add the butter to the pan; toast the remaining peppercorns over medium heat for 1 minute.
• Add 1/3 cup Cognac; reduce by 2/3 over high heat.
• Add the cream and reduce by 2/3 or until the cream coats the back of the spoon.
• Add the remaining Cognac. Season to taste and spoon the sauce over the steaks. Garnish with parsley if desired.