Tri-Tip Steak Frites

Ingredients

• Peppercorn

  Whole peppercorns, black

  2 tsp or 4g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Beef tri-tip roast

  Bottom sirloin, separable lean only, trimmed to 0" fat, choice, cooked, roasted

  1 roast or 591g

• Butter

  Unsalted

  2 tbsp or 28g

• Tarragon

  Spices, dried

  3 tbsp, leaves or 5g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Water

  Plain, clean water

  ½ cup or 118g

• Organic Carrot Fries, Sea Salt

  Bunny James

  28 g or 28g

• Organic Carrot Fries, Sea Salt

  Bunny James

  28 g or 28g

Directions

1. Finely chop tarragon. Cut roast into (4) steaks.
2. Preheat oven to 475F with racks in upper and lower thirds, with a 4-sided sheet pan in lower third.
3. Toss fries with 2 tablespoons oil in hot sheet pan, then bake according to package instructions until golden and crisp.
4. Meanwhile, pat steaks dry, then rub with peppercorns and 1/2 teaspoon salt.
5. Heat remaining tablespoon oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Sear steaks on all sides, about 3 minutes total. Transfer skillet to upper third of oven and roast 9 to 10 minutes for medium-rare. Transfer steaks to a plate and let rest 5 minutes.
6. Add wine to skillet and boil, scraping up brown bits, until reduced by half, about 1 minute. Add water and meat juices from plate and boil briskly until reduced by half, 3 to 4 minutes. Whisk in butter until incorporated. Season with salt and pepper.
7. Sprinkle fries with tarragon. Serve steaks with sauce and fries.