Rib Eye Steak With Horseradish And Mushroom Cream Food

CREAMY HORSERADISH SAUCE

Steps:

• Combine all ingredients in a small bowl, mixing well.
• Cover and refrigerate until ready to use.
• If you've tried this recipe, come back and let us know how it was!

RIB EYE WITH HORSERADISH BUTTER AND ROOT VEGETABLES

Steps:

• Heat broiler, with rack 8 inches from heat. On a rimmed baking sheet, toss celery root and carrots with oil and arrange in an even layer. Pat steaks dry and add to sheet; season vegetables and steaks with salt and pepper. Broil until vegetables are tender and steaks are browned, 8 to 10 minutes, flipping vegetables halfway through. Tent steaks with foil and let rest 10 minutes.
• Stir together butter, horseradish, and mustard; season with salt and pepper and spread on steaks. Sprinkle with chives to serve.

BLACKENED RIB EYE STEAK WITH CREAMY HORSERADISH SAUCE RECIPE

Steps:

• Combine all the ingredients and mix well to make 1 cup of blackening seasoning.
• Combine all the ingredients and mix well to make 1 cup of creamy horseradish sauce.
• Heat a cast-iron skillet in a well-ventilated area until it turns very hot.
• Brush the steaks with olive oil then coat each side of the steaks with 1 teaspoon of blackening seasoning.
• Next, place the steaks in the cast-iron skillet and start cooking. Make sure to flip the steaks halfway through the cooking process (to cook a 1-inch-thick steak medium rare, cook it for about 4 minutes on one side then 3 minutes on the other side.).
• Serve your blackened rib-eye steaks alongside 2 tablespoons of creamy horseradish sauce. Bon apetit!

HORSERADISH RIB EYE STEAKS

Steps:

• Mix steak sauce, horseradish, cumin and garlic.
• Grill or broil steaks 4 to 6 minutes on each side or to desired doneness, brushing liberally with steak sauce mixture occasionally.
• Serves 2.

RIB-EYE STEAK WITH HORSERADISH AND MUSHROOM CREAM

Steps:

• Broil steaks.
• Cook onions and garlic in oil; when soft, add mushrooms.
• Combine stock and cornstarch.
• Add stock to skillet along with horseradish, thyme, and pepper.
• Bring the sauce to a boil and cook 1-2 minutes.
• Add the sour cream and remove from heat.
• Serve over steak.

ARGENTINE SPICY RIB EYE STEAKS WITH HORSERADISH SAUCE

Steps:

• In a Tupperware container, combine peppercorns, red pepper flakes, garlic, shallots, rosemary, parsley, salt, red wine and oil.
• Mix well.
• Add steaks to container, turning to coat both sides well.
• Seal container with steaks and chill for at least 4 hours. Remove from fridge and let sit at room temperature for at least 15 minutes.
• Over hot BBQ coals, grill steaks for about 5 minutes per side. This will be a medium rare to medium steak.
• Let sit 5 minutes before serving.
• In a bowl combine Creme Fraise and horseradish together. Mix well and refrigerate until ready to serve as condiment to the grilled steaks.