Tri-Tip Steak Frites w/ Red Wine Sauce
Steak adapted from Gourmet, October 2009; serves 4

ingredients
4 russet potatoes, unpeeled, cut into long thin strips
4 T olive oil
1 T paprika
1 T garlic powder
1 T chile powder
1 T Italian seasoning
1 (1.5-2lb) tri-tip beef roast (London broil), about 2" thick, cut into 4 steaks
2 t cracked black peppercorns
1/2 t salt
1/4 c dry red wine
1/2 c water
2 T unsalted butter, cut into tablespoons
3 T finely chopped tarragon
accompaniment: Dijon mustard

instructions
preheat oven to 475 F. in a large bowl, toss potato strips with 3 T olive oil and spices (paprika through Italian seasoning). spread strips onto two large baking sheets, trying not to have pieces touch. bake in oven on top and bottom third, rotating about halfway through, for ~45-50 minutes.

meanwhile, pat steaks dry, then rub with peppercorns and 1/2 t salt. heat remaining T olive oil in ovenproof 12" skillet over medium-high heat until it shimmers. sear steaks on all sides, about 3 minutes total. transfer skillet to oven (once fries are finished) on top third rack and roast 9-10 minutes for medium rare. transfer to plate and let rest 5 minutes.

while steaks rest, 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, 3-4 minutes. whisk in butter until incorporated. season with salt and pepper.

sprinkle fries with tarragon. serve steaks with sauce and fries.