Tri-Tip Steak Frites with Red Wine Sauce

Ingredients for Tri-Tip Steak Frites with Red Wine Sauce

• 28 to 850g frozen french chips

• 45ml vegetable oil, divided

• 1 (1 1/2-to 2-pounds) tri-tip beef roast (also called triangular roast

• about 2 inches thick), cut into 4 steaks

• 2 teaspoons cracked black peppercorns

• 60ml dry red wine

• 120ml water

• 2 tablespoons unsalted butter, cut into tablespoons

• 3 tablespoons finely chopped tarragon (optional)

• Accompaniment: Dijon mustard

Preheat oven to 246°C with racks in upper and lower thirds, with a 4-sided sheet pan in lower third.

Toss chips with 2 tablespoons oil in hot sheet pan, then bake according to package instructions until golden and crisp.

Meanwhile, pat steaks dry, then rub with peppercorns and 1/2 teaspoons salt.

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.

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.

Sprinkle chips with tarragon. Serve steaks with sauce and chips.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.