Low FODMAP/SCD Rib Eye with Root Vegetables
Refined Sugar Free
head celery root
peeled and cut into 1/4 inch slices
extra virgin olive oil
(1 pound each)
boneless, rib eye steaks
1 1/4 inches thick; excess fat removed
coarse salt and freshly ground pepper
(no added garlic)
chopped fresh chives
Heat broiler, with rack 8 inches from heating element.
On a rimmed baking sheet, toss celery root and carrots with oil and spread in an even layer.
Pat the steaks dry, and add to the sheet. Season the vegetables and steaks with salt and pepper.
Broil until the vegetables are tender and steaks are browned, flipping halfway through, 8 to 10 minutes.
Tent steaks with foil and let rest 10 minutes.
Meanwhile, stir together butter, horseradish, and mustard; season with salt and pepper.
Spread the mixture on the steak, once it has finished resting. Sprinkle with chives and serve.