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Rib eye with horseradish butter and Root Vegetable Recipe

   
 

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     Rib eye with horseradish butter and Root Vegetable

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6
Preptime   10

Ingredients
1 large head celery root, peeled, halved, and cut into 1/4-inch wedges
2 large carrots, thinly sliced
1 T olive oil
2 boneless rib eyes )1 pound each; 1 1/4 inch thick, excess fat trimmed)
1 T unsalted butter, room temp
2 t prepared horseradish
1 t dijon mustard
1/4 C chopped fresh chives
 

Instructions
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 minutes, flipping vegetables halfway through. Tent steaks with foil and let rest 10 minutes.
2- Stir together butter, horseradish, and mustard; season with salt and pepper and spread on steaks. Sprinkle with chives to serve.


Originally Submitted
6/21/2013





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