Ingredients
4 Rib Club Steaks
3 Carrots – peeled, sliced halved lengthwise, then cut in fork sized pieces
1 Parsnip – peeled, sliced halved lengthwise, then cut in fork sized pieces
2 Celery stalks – sliced halved lengthwise, then cut in fork sized pieces
1ea Small rutabaga and turnip - peeled and cut into large pieces
1ea Shallot - peeled
3Tbl Olive Oil
Taste Salt and Pepper
Sauce:
2Tbl Horseradish
1Tbl Dijon Mustard
1tsp Worcestershire sauce
Taste Salt and pepper
¼ c. Mayonnaise
¼ c. Sour Cream
Directions
Preheat oven to 425*F
Combine vegetables and olive oil in a bowl
Season them and spread them out on a baking sheet
Roast vegetables until tender (about 45 minutes) and nice and golden brown stirring when needed
Season steaks and place into a preheated skillet over medium high heat with a little olive oil
Sear the steaks 4-5 minutes on both sides until golden brown for a medium rare finish.
To cook to medium you can place the steaks into the oven for a few more minutes or until done to your preference.