Rib Eye with Horseradish Butter and Root Vegetables

Name: Rib Eye with Horseradish Butter and Root Vegetables
Prep time: 10 min
Yield: servings: 6
Ingredients: 1 large head celery root, peeled, halved, and cut into 1/4-inch wedges; 2 large carrots, thinly sliced; 1 tablespoon olive oil; 2 boneless rib eyes (1 pound each; 1 1/4 inches thick), excess fat trimmed; Salt and pepper; 1 tablespoon unsalted butter, room temperature; 2 teaspoons prepared horseradish; 1 teaspoon Dijon mustard; 1/4 cup sliced fresh chives

Rib Eye with Horseradish Butter and Root Vegetables was pinched from <a href="http://www.marthastewart.com/952617/rib-eye-horseradish-butter-and-root-vegetables" target="_blank">www.marthastewart.com.</a>

INGREDIENTS

•

1 large head celery root, peeled, halved, and cut into 1/4-inch wedges

•

2 large carrots, thinly sliced

•

1 tablespoon olive oil

•

2 boneless rib eyes (1 pound each; 1 1/4 inches thick), excess fat trimmed

•

Salt and pepper

•

1 tablespoon unsalted butter, room temperature

•

2 teaspoons prepared horseradish

•

1 teaspoon Dijon mustard

•

1/4 cup sliced fresh chives

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes