rib eye with horseradish butter and root vegetables... 25 minutes

 

the goods:

 

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

3 medium carrots, thinly sliced

1 tablespoon olive oil

2 boneless rib eyes, excess fat trimmed

1 tablespoon unsalted butter, room temperature

2 teaspoons prepared horseradish

1 teaspoon Dijon mustard

1/4 cup sliced fresh chives 

 

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 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.