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Rib Eye with Horseradish Butter and Root Vegetables

Gluten free • Paleo • 25 mins to make • Serves 6

Meat

2 Rib eyes (1 pound, boneless

Produce

2 Carrots, large
1 large head Celery root
1/4 cup Chives, fresh

Condiments

1 tsp Dijon mustard
2 tsp Horseradish, prepared

Baking & Spices

1 Salt and pepper

Oils & Vinegars

1 tbsp Olive oil

Dairy

1 tbsp Butter, unsalted
Martha Stewart Living
Martha Stewart Living • 34 weeks ago

Rib Eye with Horseradish Butter and Root Vegetables Recipe

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