Careme

Ingredients

• Choice Tri-Tip Beef Steaks Family Pack

  1 pound
• Kroger® Fresh French Green Beans Bag

  12 ounces
• Kroger® Sliced Baby Bella Mushrooms

  8 ounces
• Private Selection® Walla Walla Sweet Onions

  4 ounces
• Garlic

  1 clove
• Whole black peppercorns

  1 tablespoon
• Kosher salt

  3/4 teaspoon
• Olive oil

  2 tablespoons
• Water

  1/4 cup
• Unsalted butter

  1 tablespoon
• 2022 Circumference Cabernet Sauvignon

  1/4 cup
• Low-sodium beef broth

  1/2 cup
• Heavy cream

  1/3 cup
• Dijon mustard

  2 teaspoons
• Waterbrook Reserve Cabernet Sauvignon Washington Red Wine

  750 ml $19.99

Instructions

1. Complete all prep: mince 1 garlic clove, finely dice 4 ounces Walla Walla sweet onion, slice 8 ounces baby bella mushrooms, trim 12 ounces green beans, and coarsely crush 1 tablespoon black peppercorns. Pat 1 pound tri-tip steaks dry.
2. Season the prepared 1 pound tri-tip steaks with 1/2 teaspoon kosher salt and 2 teaspoons crushed peppercorns, pressing the pepper into the meat. Let the steaks stand at room temperature for 10 minutes.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared 8 ounces mushrooms and 4 ounces onion; cook for 5 minutes. Add the prepared 12 ounces green beans, 1/4 teaspoon kosher salt, and 1/4 cup water. Cover for 6 minutes, then uncover and cook for 3 minutes; transfer the cooked vegetables to a warm platter.
4. Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Pan-sear the seasoned 1 pound tri-tip steaks for 4 to 6 minutes per side, checking the thickest portion with an instant-read thermometer. Culinary pull temperatures are 125°F for medium-rare or 135°F for medium, though both are below USDA guidance; for the USDA-recommended 145°F final temperature, pull at about 140°F, rest for 8 minutes, and verify that the steaks reach 145°F. Rest any whole beef cut for at least 3 minutes.
5. While the tri-tip rests, lower the steak skillet to medium and melt 1 tablespoon unsalted butter. Add the prepared 1 garlic clove and 1 teaspoon crushed peppercorns; cook for 30 seconds. Add 1/4 cup Cabernet Sauvignon and reduce for 2 minutes, then add 1/2 cup beef broth and simmer for 3 minutes. Whisk in 1/3 cup heavy cream and 2 teaspoons Dijon mustard; simmer for 2 minutes, until about 3/4 cup sauce remains.
6. Examine the rested 1 pound tri-tip steaks to identify the grain, then slice thinly across it; rotate the meat if the grain changes direction. Divide the sliced tri-tip and cooked vegetables between two warmed plates, spoon about 3/4 cup peppercorn sauce over the meat, and serve.