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