4 Servings 30 min Cook
2 Tsp Peppercorn
3 Package (9 oz) French Fries
3 Tbsp Vegetable Oil
1 Roast Beef Tri-Tip Roast
2 Tbsp Butter
3 Tbsp, leaves Tarragon
1 Tbsp Dijon Mustard
2 Fl oz Red Wine
1/2 Cup Water
Finely chop tarragon.
Cut roast into (4) steaks.
Preheat oven to 475F with racks in upper and lower thirds, with a 4-sided sheet pan in lower third.
Toss fries 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 teaspoon 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 fries with tarragon.
Serve steaks with sauce and fries.
