Tri-Tip Steak Frites with Red Wine Sauce

Ingredients

• Peppercorn

  Whole peppercorns, black

  2 tsp or 4g

• French fries

  Potatoes, all types, salt added in processing, frozen, unprepared

  3 package (9 oz) or 765g

• 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, raw

  1 roast or 271g

• Butter

  Unsalted

  2 tbsp or 28g

• Tarragon

  Spices, dried

  3 tbsp, leaves or 5g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Red wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Water

  Plain, clean water

  ½ cup or 118g

Directions

1. Crumble the dried tarragon with your fingers and set aside. Cut the tri-tip into four even steaks; pat very dry.
2. Heat the oven to 475° with racks in the upper and lower thirds, placing a rimmed sheet pan on the lower rack to preheat.
3. Carefully toss the frozen fries with 2 tablespoons of the oil directly on the hot sheet pan, then bake as the package directs until golden and crisp.
4. Lightly crack the peppercorns. Rub the steaks all over with the cracked pepper and about 1/2 teaspoon salt.
5. Heat the remaining 1 tablespoon oil in an oven-safe 12-inch heavy skillet over medium-high until shimmering. Sear the steaks on all sides, about 3 minutes total, then move the skillet to the upper rack and roast 9–10 minutes for medium-rare. Transfer steaks to a plate to rest 5 minutes.
6. Set the skillet over medium-high heat. Add the red wine and simmer, scraping up browned bits, until reduced by half, about 1 minute. Stir in the water and any accumulated juices from the steak plate; boil until reduced by half, 3–4 minutes. Off heat, whisk in the butter and Dijon; season to taste with salt and pepper.
7. Toss the hot fries with the crumbled tarragon. Serve the steaks with the pan sauce and fries.