Rosemary Beef Strips with Roasted Grapes and Rustic Rutabaga Mash

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the red grapes on a small sheet pan, toss them with 15 ml (1 tbsp) olive oil, a pinch of salt, and a little black pepper. Roast for 15 minutes, until some grapes begin to burst and lightly caramelize.

2. 2

   Meanwhile, place the rutabaga in a pot with the water, the 2 whole garlic cloves, the fresh thyme, and 1 teaspoon salt. Bring to a boil, then cook over medium heat for 20 to 25 minutes, until the rutabaga is very tender.

3. 3

   Season the beef strips with the sweet paprika, half of the chopped rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss well so the meat is coated on all sides.

4. 4

   Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sear the beef in batches for 1 1/2 to 2 minutes per side, until nicely browned but not overcooked. Transfer the meat to a plate and let it rest.

5. 5

   In the same skillet, reduce to medium heat and add 15 ml (1 tbsp) olive oil. Add the yellow onion and cook for 4 to 5 minutes, stirring, until softened and lightly golden. Add the remaining minced garlic and the rest of the rosemary; cook 30 seconds more.

6. 6

   Deglaze with the red wine vinegar and let it reduce for 1 minute. Add the beef broth and Dijon mustard, stirring to combine. Cook for 3 to 4 minutes until the sauce reduces slightly.

7. 7

   Add the roasted grapes and their juices to the skillet. Return the beef strips and any accumulated juices to the pan, toss gently, and cook 1 minute more to heat through. Turn off the heat and add the butter, stirring until the sauce looks glossy.

8. 8

   Drain the rutabaga and remove any visible thyme sprigs if needed. Mash with 15 ml (1 tbsp) olive oil, a pinch of salt, a pinch of black pepper, and the remaining half of the butter until you have a rustic mash with some texture.

9. 9

   Serve a bed of rutabaga mash on each plate. Spoon the beef strips, onion, roasted grapes, and plenty of pan sauce over the top. If desired, finish with a few whole fresh rosemary leaves.