Tonight, enjoy a classic Parisian bistro favorite, steak frites, in the comfort of your own home. Since it's the end of a long week, don't be afraid to take some major help from the store and serve up frozen French fries like the recipe recommends. The pan-seared tri-tip is rubbed with black peppercorns, and the quick sauce is a mixture of red wine, water, and butter. Pour a glass of the wine to sip with the meal — it's Friday and you deserve a drink.
To get this meat and potato meal on your table in minutes, read the recipe after the break.
28 to 30 ounces frozen french fries Serves 4.
3 tablespoons 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
1/4 cup dry red wine
1/2 cup water
2 tablespoons unsalted butter, cut into tablespoons
3 tablespoons finely chopped tarragon (optional)
28 to 30 ounces frozen french fries