INGREDIENTS
1 1/2 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 tsp. coarse kosher salt, plus more, to taste
3 Tbs. olive oil
1/2 head small savoy cabbage, cored and thinly sliced crosswise
Freshly ground pepper, to taste
2 Tbs. unsalted butter
1 1/4 lb. beef tri-tip roast, excess fat trimmed
2 large shallots, halved lengthwise and thinly sliced crosswise
1 Tbs. all-purpose flour
2 cups low-sodium beef broth
2 Tbs. dry vermouth
2 tsp. Dijon mustard
1 1/2 Tbs. minced fresh thyme, plus more for garnish