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

  3 tablespoons, divided
• Dry red wine

  1/3 cup
• Dijon mustard

  1 teaspoon
• Kosher salt and black pepper

  to taste

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, trim any tough ends from the green beans, and halve the potatoes.
2. Put the potatoes in a saucepan with salted water to cover, bring to a boil, and cook until tender, 14–18 minutes; add the green beans for the last 3 minutes, then transfer the green beans to a plate and drain the potatoes.
3. Return the potatoes to the warm pan and crush lightly with 1 tablespoon butter, a drizzle of olive oil, salt, and pepper; cover to keep warm.
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. Lower the 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 softened.
6. Pour in the red wine, scraping up browned bits, and simmer until reduced by about half, 3–5 minutes; whisk in the Dijon and remaining 1 tablespoon butter, then taste for salt and pepper and remove the thyme stems.
7. Rewarm the green beans in the skillet edge or a separate small pan with a tiny knob of butter and a pinch of salt, then slice the tri-tip thinly across the grain and plate with crushed potatoes, green beans, and the cherry-shallot jus spooned over the steak.