Tri-Tip Steak Frites with Red Wine Sauce
A classic French-inspired dish featuring juicy tri-tip steaks served alongside crispy french fries and a rich red wine pan sauce. The steaks are perfectly seasoned with cracked black peppercorns and served with optional fresh tarragon and Dijon mustard.
Ingredients
- •28 ounces frozen french fries
- •3 tablespoons vegetable oil
- •1 roast tri-tip beef roast
- •2 teaspoons cracked black peppercorns
- •¼ cup dry red wine
- •½ cup water
- •2 tablespoons unsalted butter
- •3 tablespoons finely chopped tarragon
- •1 serving Dijon mustard
Cooking Instructions
- 1.
Preheat oven to 475°F with racks in upper and lower thirds, with a 4-sided sheet pan in lower third.
10 min
- 2.
Toss fries with 2 tablespoons oil in hot sheet pan, then bake according to package instructions until golden and crisp.
25 min
- 3.
Meanwhile, pat steaks dry, then rub with peppercorns and 1/2 teaspoon salt.
5 min
- 4.
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.
18 min
- 5.
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.
5 min
- 6.
Sprinkle fries with tarragon. Serve steaks with sauce and fries.
2 min
