Steakhouse Tri-Tip with Red Wine Jus
A special-occasion steakhouse plate with rosy sliced tri-tip, crisp roasted gold potatoes, seasonal Washington asparagus, sautéed mushrooms, and a glossy thyme red wine jus.
Ingredients
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Tri-tip roast1 roast, about 2 lb
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Kroger® Gold Potatoes1 lb, cut into 1-inch pieces $4.99
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Green Asparagus8 oz, woody ends trimmed $5.99
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Simple Truth Organic® Whole Baby Bella Mushrooms8 oz, halved or thickly sliced $5.00
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Shallots1 medium, finely minced $4.49
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Garlic1 clove, smashed $1.50
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Simple Truth Organic® Thyme4 sprigs $2.79
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Fresh Organic Lemon1/2 lemon $2.00
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Olive oil2 tablespoons, divided
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Unsalted butter2 tablespoons, divided
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Dry red wine1/2 cup
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Beef broth or water1/3 cup
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Dijon mustard1 teaspoon
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Kosher salt2 teaspoons, divided
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Black pepper1 1/2 teaspoons, divided
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Garlic powder1 teaspoon
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Dried thyme1/2 teaspoon
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Stags Leap Cabernet Sauvignon +14 750ml 2018750 ml $47.99
Instructions
- Preheat the oven to 425°F for the potatoes. Pat the tri-tip very dry, then season all over with 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, garlic powder, and dried thyme; let it sit at room temperature while you prep the vegetables.
- Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of pepper on a rimmed sheet pan. Roast for 18 minutes, turning once halfway through, until browned at the edges.
- Lower the oven to 375°F. Heat a heavy oven-safe skillet over medium-high heat, add 1 teaspoon olive oil, and sear the tri-tip until deeply browned, about 2 minutes per side plus 30 seconds on the fat cap if present.
- Transfer the skillet with the tri-tip to the oven and roast until the thickest part reaches 120–125°F for medium-rare, about 10–15 minutes; start checking early because tri-tip thickness varies. Move the meat to a cutting board and rest for 10 minutes.
- While the beef roasts and rests, add the asparagus to the potato sheet pan with 1 teaspoon olive oil and a pinch of salt. Roast at 375°F for 8–10 minutes, until just tender, then finish the vegetables with a squeeze of lemon and 1 tablespoon butter.
- Carefully place the hot skillet back on the stove over medium heat. Add the mushrooms and cook for 3–4 minutes until browned, then add the shallot, smashed garlic, and fresh thyme sprigs and cook for 1 minute until fragrant, without letting the garlic burn.
- Pour in the red wine and scrape up the browned bits, then simmer until reduced by about half. Add the beef broth or water and Dijon, simmer 2–3 minutes more, remove the garlic and thyme stems, and whisk in the remaining 1 tablespoon butter for a glossy jus.
- Slice the tri-tip thinly against the grain, rotating your knife angle where the grain changes. Plate with roasted potatoes, asparagus, and mushrooms, then spoon the thyme red wine jus over the steak.
Total time: 55 minutes
Estimated cost: About $17–$22 for the asparagus, potatoes, mushrooms, shallot, garlic, thyme, and lemon, assuming the tri-tip roast is already on hand; pantry wine, oil, butter, and seasonings not included.
Health notes: For 2 very generous servings, about 900 calories each with high protein, moderate carbs, and steakhouse-style richness from butter and beef.
Drink pairing: Cabernet Sauvignon is the classic match for tri-tip and red wine jus, while Merlot works well if you want a softer, plusher pairing.
Wine picks:
- Stags Leap Cabernet Sauvignon +14 750ml 2018 $47.99 750 ml
- Duckhorn Vineyards Napa Valley Merlot $47.99 750 ml
Why it works: Two complementary options: a structured Napa Cabernet to stand up to the seared, thyme-scented tri-tip and glossy red-wine jus, plus a plush Merlot if you prefer a softer, fruit-forward match that plays nicely with the mushrooms and buttered asparagus.