Rib Steak with Roasted Root Vegetables

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.

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