- 30 ozs frozen French fries
- 3 tbsps vegetable oil, divided
- 1 tri-tip beef roast (1 1/2 to 2 lb), cut into 4 steaks
- 2 tsps cracked black peppercorns
- 1/4 cups dry red wine
- 1/2 cups water
- 2 tbsps unsalted butter, cut into tabldspoons
- 3 tbsps finely chopped terragon
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 Tbsp 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 tsp salt.
4. Heat remaining Tbsp oil in an ovenproof 12-inch heavy skillet over medium-high heat until is 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.
7. Accompaniment: Dijon mustard
Serves: 4
Source: Gourmet, October 2009
