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red seedless grapes olive oil salt potatoes parsnips bay leaves thyme garlic heavy cream red wine chicken stock carrot onion celery stalk beef bone
Viewed: 85 - Published at: 5 years agoIngredients
- 2 cups red seedless grapes, halved
- 4 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 2 rib eye steaks
- 1 pound potatoes, peeled and diced
- 1 pound parsnips, peeled and diced
- 2 bay leaves, divided
- 5 sprigs fresh thyme, divided
- 2 cloves garlic, crushed, divided
- 1 cup heavy cream
- 2 cups dry red wine
- 1 cup chicken stock
- 1 carrot, diced small
- 1 onion, diced small
- 1 celery stalk, diced small
- 1 beef bone
Method
- Preheat the oven to 450 degrees F.
- Place the grapes on a sheet pan and coat with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoons pepper.
- Roast until the grapes turn light brown and begin to shrivel, about 45 minutes.
- In the meantime, sprinkle the steaks with salt and pepper and let sit for 15 minutes at room temperature.
- Heat a pot of water over high heat.
- Once the water is boiling, add the potatoes, parsnips, bay leaf, 2 sprigs thyme, 1 clove garlic and salt generously.
- Cook until the vegetables are fork tender, and then strain.
- Discard the herbs and press the potatoes, parsnips and garlic through a ricer into a saucepan.
- Gently stir in the cream and season with salt and pepper.
- Hold warm over low heat.
- For the steaks, heat a skillet until very hot, add the remaining 2 tablespoons olive oil and place the steaks in the skillet.
- Cook about 4 minutes per side for medium-rare.
- Remove the steaks from the skillet to a plate and tent with foil.
- Add the red wine to the skillet to deglaze and scrape up any brown bits from the bottom.
- Add the chicken stock, remaining 1 clove garlic, carrots, onions, celery, the remaining 3 sprigs thyme, the remaining 1 bay leaf and the beef bone.
- Cook on high heat until the sauce reduces to a syrupy consistency, about 10 minutes.
- Strain the sauce and add the roasted grapes.
- Slice the steak off the bone and add the steak juices to the sauce.
- To serve, place a spoonful of the parsnips and potatoes on a plate, top with a few pieces of the steak and drizzle with the sauce.
