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Rib Eye with Horseradish Butter and Root Vegetables

Martha Stewart
  • 25 minutes
  • Serves 6

INGREDIENTS

2

Rib eyes (1 pound, boneless

2

Carrots, large

1

large head Celery root

1/4 cup

Chives, fresh

1 tsp

Dijon mustard

2 tsp

Horseradish, prepared

1

Salt and pepper

1 tbsp

Olive oil

1 tbsp

Butter, unsalted