Beef Au Poivre & Cheesy Potato Gratin

• While potatoes cook, place peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin. Halve, core, and thinly slice pear. Finely chop chives.

• Slice bacon* crosswise into ¼-inch pieces. • Heat a large, dry pan over medium-high heat. Add bacon in an even layer; cook, undisturbed, until crispy on bottom, 2-3 minutes. Stir bacon; cook, stirring occasionally and adjusting heat if browning too quickly, until crispy, 2-5 minutes more. • Turn off heat; using a slotted spoon, transfer bacon to a paper-towel-lined plate. Once cool enough to handle, crumble bacon into small pieces. Wash out pan.

• While bacon cooks, in a medium bowl, combine sour cream and garlic powder. Add water 1 TBSP at a time until mixture reaches a drizzling consistency. Season with a big pinch of salt and pepper. • Once potatoes and bacon are done, in an 8-by-8-inch baking dish or small ovenproof pan (use a 9-by-13-inch baking dish or large ovenproof pan for 4 servings), arrange half the potatoes in a single, slightly overlapping layer. (TIP: Use tongs if potatoes are still hot.) Evenly layer half the sour cream mixture over potatoes. Sprinkle with half the cheddar and half the crumbled bacon. • Repeat process with another layer of potatoes, remaining sour cream mixture, and remaining cheddar. Sprinkle with Parmesan and remaining crumbled bacon. • Bake on top rack until edges are brown and bubbling and cheese is melted, 10-12 minutes (12-15 minutes for 4). Let cool until ready to serve.

• Meanwhile, pat beef* dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in pan used for bacon over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan. • Return same pan to medium-low heat and add demi-glace, ½ tsp crushed peppercorns (1 tsp for 4 servings), and ¼ cup water (1/3 cup for 4). (Be sure to measure peppercorns—we sent more). Simmer until thickened, 2-3 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted.