22 Bowen’s Wine Bar & Grille Recipe

Prepare and season steaks

Remove steaks from refrigerator 30–45 minutes before cooking to bring to room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

Sear steaks

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until just smoking. Add 2 tbs olive oil. Place steaks in pan (do not crowd) and sear 2–3 minutes without moving, until a deep brown crust forms. Flip and sear the other side 2 minutes. Add 1 tbs butter, smashed garlic cloves and thyme to the pan; tilt pan and spoon the melted butter over steaks (baste) for 30–60 seconds.

Finish in oven

Transfer the skillet with steaks to a preheated 400°F (200°C) oven and roast until internal temperature reaches desired doneness: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare — about 5–7 minutes depending on thickness. Remove steaks to a warm plate, tent loosely with foil and rest 8–10 minutes (carryover will raise temperature ~5°F).

Make red wine reduction

While steaks rest, wipe out excess fat from the skillet leaving browned bits. Place skillet over medium heat and add the minced shallot. Sauté 1–2 minutes until softened. Pour in 1 cup dry red wine, scraping up browned bits with a wooden spoon. Bring to a boil and reduce by about half (4–6 minutes). Add 1 cup beef stock and simmer until sauce coats the back of a spoon and has slightly thickened, about 6–8 minutes. Whisk in 1 tsp Dijon mustard, then remove from heat and whisk in the 2 tbs cold cubed butter one piece at a time to emulsify and give the sauce gloss. Taste and adjust seasoning with salt and pepper as needed.

Plate steaks

Slice steaks against the grain (optional) or serve whole. Spoon the red wine reduction over the steaks and sprinkle with a pinch of coarse sea salt and a thyme sprig for presentation.

Roast garlic

Preheat oven to 400°F (200°C). Slice the top 1/4 off the garlic head to expose cloves. Drizzle with 1 tsp olive oil, wrap loosely in foil and roast 30–35 minutes until very soft and caramelized. Let cool slightly, then squeeze roasted garlic cloves from skins into a small bowl and mash to a paste.

Cook potatoes

Place peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 15–18 minutes. Drain well and return potatoes to warm pot to evaporate excess moisture for 1 minute.

Mash and finish

Warm the milk and 4 tbs butter together until butter melts. Mash potatoes with a ricer or potato masher, then stir in the warm milk-butter mixture until smooth and creamy. Fold in the roasted garlic paste, season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Adjust seasoning to taste. Keep warm until serving and garnish with chopped chives.

Blanch green beans (optional for color & tenderness)

Bring a pot of salted water to a boil. Add trimmed green beans and blanch 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry. (If you prefer more crunch, skip blanching and sauté raw beans directly.)

Sauté

Heat 1 tbs olive oil in a skillet over medium heat. Add the thinly sliced shallot and sauté 1–2 minutes until translucent. Add the green beans and sauté 3–5 minutes until heated through and tender-crisp. Season with 1/2 tsp salt, 1/4 tsp black pepper and finish with 1 tsp lemon juice. Toss in toasted sliced almonds if using. Keep warm until plating.

Divide roasted garlic mashed potatoes among four warmed plates (about 1/2 cup mashed potatoes per serving). Place a steak beside or atop the potatoes. Spoon 2–3 tablespoons of red wine reduction over each steak. Arrange a portion of sautéed green beans next to the steak. Garnish each plate with microgreens or a parsley sprig and a light sprinkle of coarse sea salt. Serve immediately.