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1
Preheat the oven to 450 degrees F.
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2
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.
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3
Roast until the grapes turn light brown and begin to shrivel, about 45 minutes.
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4
In the meantime, sprinkle the steaks with salt and pepper and let sit for 15 minutes at room temperature.
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5
Heat a pot of water over high heat.
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6
Once the water is boiling, add the potatoes, parsnips, bay leaf, 2 sprigs thyme, 1 clove garlic and salt generously.
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7
Cook until the vegetables are fork tender, and then strain.
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8
Discard the herbs and press the potatoes, parsnips and garlic through a ricer into a saucepan.
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9
Gently stir in the cream and season with salt and pepper.
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10
Hold warm over low heat.
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11
For the steaks, heat a skillet until very hot, add the remaining 2 tablespoons olive oil and place the steaks in the skillet.
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12
Cook about 4 minutes per side for medium-rare.
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13
Remove the steaks from the skillet to a plate and tent with foil.
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14
Add the red wine to the skillet to deglaze and scrape up any brown bits from the bottom.
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15
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.
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16
Cook on high heat until the sauce reduces to a syrupy consistency, about 10 minutes.
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17
Strain the sauce and add the roasted grapes.
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18
Slice the steak off the bone and add the steak juices to the sauce.
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19
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.
