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.

Steak Frites With Red Wine Sauce

Steak Frites With Red Wine Sauce


  1. 28 to 30 ounces frozen french fries
  2. 3 tablespoons vegetable oil, divided
  3. 1 (1 1/2-to 2-pounds) tri-tip beef roast (also called triangular roast; about 2 inches thick), cut into 4 steaks
  4. 2 teaspoons cracked black peppercorns
  5. 1/4 cup dry red wine
  6. 1/2 cup water
  7. 2 tablespoons unsalted butter, cut into tablespoons
  8. 3 tablespoons finely chopped tarragon (optional)


  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. 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.

Serves 4.

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