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
, 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.