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

Name: Rib Eye Steak with Roasted Grape-Red Wine Sauce and Creamy Parsnips and Potatoes
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves, divided; 1 beef bone; 1 small carrot, diced small; 1 small celery stalk, diced small; 237 milliliters chicken stock; 473 milliliters dry red wine; 5 sprigs fresh thyme, divided; 2 cloves garlic, crushed, divided; 237 milliliters heavy cream; 4 Tbsps olive oil, divided; 1 small onion, diced small; 454 grams potatoes, peeled and diced; 473 milliliters red seedless grapes, halved; 2 ribs eye steaks; 4 servings Salt and freshly ground black pepper

Rib Eye Steak with Roasted Grape-Red Wine Sauce and Creamy Parsnips and Potatoes requires approximately 1 hour and 50 minutes from start to finish. This recipe serves 4. One portion of this dish contains roughly 7g of protein, 37g of fat, and a total of 592 calories. A mixture of bay leaves, wine, celery stalk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free diet. It can be enjoyed any time, but it is especially good for valentin day. If you like this recipe, you might also like recipes such as Rib Eye Steak with Roasted Grape-Red Wine Sauce and Creamy Parsnips and Potatoes, Roasted Potatoes, Parsnips, and Carrots with Horseradish Sauce, and Seared Steak with Pan-Roasted Grape & Port Sauce.

Instructions

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Olive Oil

Grapes

Pepper

Salt

Equipment you will use

Frying Pan

In the meantime, sprinkle the steaks with salt and pepper and let sit for 15 minutes at room temperature.

Ingredients you will need

Salt And Pepper

Steak

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.

Ingredients you will need

Salt And Pepper

Vegetable

Bay Leaves

Parsnip

Potato

Garlic

Clove

Cream

Herbs

Thyme

Water

Salt

Equipment you will use

Sauce Pan

Potato Ricer

Pot

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.

Ingredients you will need

Olive Oil

Steak

Equipment you will use

Frying Pan

Remove the steaks from the skillet to a plate and tent with foil.

Ingredients you will need

Steak

Equipment you will use

Frying Pan

Aluminum Foil

Add the red wine to the skillet to deglaze and scrape up any brown bits from the bottom.

Ingredients you will need

Red Wine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Stock

Beef Bone

Bay Leaves

Carrot

Celery

Garlic

Grapes

Onion

Clove

Bone

Steak

Thyme

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.

Ingredients you will need

Parsnip

Potato

Sauce

Steak

Equipment

Ingredients

Servings:

bay leaves, divided 1

beef bone 1small

carrot, diced small 1small

celery stalk, diced small 237milliliters

chicken stock 473milliliters

dry red wine 5sprigs

fresh thyme, divided 2cloves

garlic, crushed, divided 237milliliters

heavy cream 4Tbsps

olive oil, divided 1small

onion, diced small 454grams

potatoes, peeled and diced 473milliliters

red seedless grapes, halved 2ribs

eye steaks 4servings

Salt and freshly ground black pepper

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Beringer Howell Mountain Bancroft Ranch Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.