Rib Eye Roast with Chestnuts and Brussels Sprout Leaves Recipe

Name: Rib Eye Roast with Chestnuts and Brussels Sprout Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 3 1/2-pound boneless rib eye roast, tied; 1 1/2 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 1 stick unsalted butter; 2 garlic cloves, smashed; 2 thyme sprigs; 8 brussels sprouts, leaves separated; 8 cooked chestnuts from a vacuum-packed jar, sliced; 1/4 Asian pear, cut into thin wedges; 1/4 teaspoon Sichuan peppercorns, ground

Servings: persons

One 3 1/2-pound boneless rib eye roast, tied
1 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 stick unsalted butter
2 garlic cloves, smashed
2 thyme sprigs
8 brussels sprouts, leaves separated
8 cooked chestnuts from a vacuum-packed jar, sliced
1/4 Asian pear, cut into thin wedges
1/4 teaspoon Sichuan peppercorns, ground

1
Preheat the oven to 350.
2
Rub the roast with 1/2 tablespoon of the oil and season with salt and pepper.
3
Heat a large ovenproof skillet until very hot.
4
Add the roast and cook over high heat, turning occasionally, until well-browned all over, about 12 minutes.
5
Remove from the heat and add the butter, garlic and thyme.
6
Spoon the butter mixture over the meat and roast, basting, for about 20 minutes, or until an instant-read thermometer inserted in the center registers 125.
7
Let rest for 20 minutes.
8
In a medium saucepan of boiling water, blanch the brussels sprout leaves for 20 seconds.
9
Drain and pat dry.
10
In a skillet, heat the remaining 1 tablespoon of oil.
11
Add the chestnuts and cook over moderate heat, stirring, until golden, 3 minutes.
12
Add the pear and sprout leaves and cook, stirring, for 1 minute.
13
Sprinkle with the Sichuan peppercorns and season with salt.
14
Untie the roast and carve it across the grain into thin slices.
15
Garnish with the chestnuts, pear and brussels sprouts.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 3 1/2-pound boneless rib eye roast, tied, 1 1/2 tablespoons extra-virgin olive oil, Salt and freshly ground pepper, 1 stick unsalted butter, and more.

Yes, Rib Eye Roast with Chestnuts and Brussels Sprout Leaves falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rib Eye Roast with Chestnuts and Brussels Sprout Leaves

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