RIB EYE WITH HORSERADISH BUTTER AND ROOT VEGETABLES

Rib Eye with Horseradish Butter and Root Vegetables image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 9

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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

Steps:

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.
Stir together butter, horseradish, and mustard; season with salt and pepper and spread on steaks. Sprinkle with chives to serve.

Nutrition Facts : Calories 694 g, Fat 46 g, Fiber 5 g, Protein 46 g, SaturatedFat 18 g