Careme

Ingredients

• Certified Angus Beef Tri Tip Steak

  12–14 oz $9.99
• Kroger® Trimmed Green Beans

  8 oz $6.00
• Yukon Gold Potatoes

  12 oz, halved if large $1.49
• Fresh Red Cherries

  6 oz, pitted and halved $4.99
• Shallots

  1 small shallot, finely chopped $4.49
• Garlic

  1 clove, finely grated or minced $0.79
• Simple Truth Organic® Thyme

  2 sprigs $2.79
• Olive oil

  1 tablespoon, divided
• Unsalted butter

  4 tablespoons, divided
• Dry red wine

  1/3 cup
• Beef broth or stock

  1/3 cup
• Dijon mustard

  1 teaspoon
• Kosher salt and black pepper

  to taste
• Ice

  1 cup, for shocking green beans

Instructions

1. Pat the tri-tip very dry, season generously with salt and black pepper, and let it sit at room temperature while you pit and halve the cherries, chop the shallot, mince the garlic, halve the potatoes, and set up a bowl of ice water for the green beans.
2. Put the potatoes in a saucepan with salted water to cover, bring to a boil, and cook until tender, 14–18 minutes; during the last 3 minutes, add the green beans, then transfer the beans straight to the ice water and drain the potatoes.
3. Return the potatoes to the warm pan and crush lightly with 1 tablespoon butter, 1 teaspoon olive oil, salt, and pepper; cover to keep warm, then drain the chilled green beans and pat them dry.
4. Heat a heavy skillet over medium-high heat with 2 teaspoons olive oil; sear the tri-tip until deeply browned and the center reaches 130–135°F for medium-rare, about 4–6 minutes per side depending on thickness, then transfer to a board to rest for 8–10 minutes.
5. While the steak rests, use a separate small skillet to sauté the green beans with 1 tablespoon butter, salt, and pepper over medium-high heat until hot, glossy, and still bright green, 2–3 minutes; keep warm off the heat.
6. Lower the steak skillet to medium, add 1 tablespoon butter, the shallot, garlic, and thyme, and cook for 1 minute; add the cherries and cook 2 minutes until glossy and just beginning to soften.
7. Pour in the red wine and beef broth, scraping up browned bits, and simmer until lightly syrupy but still spoonable, 4–6 minutes; whisk in the Dijon and remaining 1 tablespoon butter, then remove the thyme stems and season to taste.
8. Slice the tri-tip thinly across the grain and plate with crushed potatoes and green beans; spoon the cherry-shallot jus over the steak and serve immediately.