Rib-eye with roasted parsnips, anchovies and horseradish – Gourmet Traveller
gt.staging.digital.aremedia.com.au
Fast recipe for rib-eye with roasted parsnips, anchovies and horseradish.
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Ingredients
- 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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