Tri-Tip Steak Frites with Red Wine Sauce

Makes 4 servings

Sue Byrom

ingredients

28 to 30 ounces frozen french fries
3 T. vegetable oil, divided
1 (1 1/2-to 2-pounds) tri-tip beef roast (about 2 inches thick), cut into 4 steaks
2 t. cracked black peppercorns
1/4 cup dry red wine
1/2 cup water
2 T. unsalted butter, cut into tablespoons
3 T. finely chopped tarragon (optional)
Accompaniment: Dijon mustard

1
Preheat oven to 475°F with racks in upper and lower thirds, with a 4-sided sheet pan in lower third.
2
Toss fries with 2 T. oil in hot sheet pan, then bake according to package instructions until golden and crisp.
3
Meanwhile, pat steaks dry, then rub with peppercorns and 1/2 teaspoon salt.
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.
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.
6
Sprinkle fries with tarragon. Serve steaks with sauce and fries.