- 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
- 1Preheat oven to 250C fan-forced. Blanch parsnips in a saucepan of boiling water until just tender (3-5 minutes), then drain well and set aside until dry of excess liquid (1 minute).
- 2Toss parsnips and garlic in a roasting pan with butter and half the oil. Roast on lowest shelf of oven, turning occasionally, until golden brown and tender (15-20 minutes), adding anchovies and herbs for the last 8 minutes of cooking.
- 3Meanwhile, place another tray in the oven to heat. Heat remaining oil in a large non-stick frying pan over high heat, add steaks and cook, turning occasionally, until browned all over (3-6 minutes). Transfer to heated oven tray and roast in the centre of the oven, turning once halfway through cooking, until cooked medium-rare; the meat should be giving but a little resistant when pressed and the internal temperature 58C on a meat thermometer (10-12 minutes). Set aside to rest (5 minutes). Season to taste, slice each down the bone then across the grain and divide among plates with roasted parsnips, pour pan juices over and sprinkle with horseradish.