Rib-eye with Roasted Parsnips, Anchovies and Horseradish

 

Fast recipe for rib-eye with roasted parsnips, anchovies and horseradish.

What you will need

8 thin parsnips, cut into thin lengths

1 head garlic, halved horizontally

30 gm butter, coarsely chopped

2 tbsp grapeseed oil

8 anchovy fillets

1 tbsp each rosemary and thyme

2 rib-eye steaks, bone in (about 400gm each and 4cm thick)

To serve: finely grated fresh horseradish

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