Rib Eye Steak with Roasted Grape-Red Wine Sauce and Creamy Parsnips and Potatoes

Total Time:
1 hr 50 min
Prep:
30 min
Inactive:
15 min
Cook:
1 hr 5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.


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