Tri-Tip Steak Frites with Red Wine Sauce

Ingredients

• 4 servings dijon mustard 
• 0.3 cup wine dry red
• 28 ounces fries frozen french
• 2 teaspoons peppercorns black
• 3 tablespoons tarragon finely chopped
• 1.5 pounds tri-tip beef roast thick cut into 4 steaks (also called triangular roast; 2 inches )
• 2 tablespoons butter unsalted cut into tablespoons
• 3 tablespoons vegetable oil divided
• 0.5 cup water 

Equipment

• frying pan
• oven
• whisk

Directions

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 tablespoons 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.
5. Transfer skillet to upper third of oven and roast 9 to 10 minutes for medium-rare.
6. Transfer steaks to a plate and let rest 5 minutes.
7. Add wine to skillet and boil, scraping up brown bits, until reduced by half, about 1 minute.
8. Add water and meat juices from plate and boil briskly until reduced by half, 3 to 4 minutes.
9. Whisk in butter until incorporated. Season with salt and pepper.
10. Sprinkle fries with tarragon.
11. Serve steaks with sauce and fries.