Rib Eye with Horseradish Butter and Root Vegetables


  • 1 large head celery root, peeled, halved, and cut into ¼-inch wedges
  • 2 large carrots, thinly sliced
  • 1 tablespoon olive oil
  • 2 boneless rib eyes (1 pound each; 1 ¼ inches thick), excess fat trimmed
  • Salt and pepper
  • 1 tablespoon unsalted butter, room temperature
  • 2 teaspoons prepared horseradish
  • + 2 more ingredients
    • 1 teaspoon Dijon mustard
    • ¼ cup sliced fresh chives

1. Heat broiler, with rack 8 inches from heat. On a rimmed baking sheet, toss celery root and carrots with oil and arrange in an even layer. Pat steaks dry and add to sheet; season vegetables and steaks with salt and pepper. Broil until vegetables are tender and steaks are browned, 8 to 10 minute...

View full recipe at SpringPad


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