Rib Eye Roast with Chestnuts and Brussels Sprout Leaves

Name: Rib Eye Roast with Chestnuts and Brussels Sprout Leaves
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 8 brussels sprouts, leaves separated; 8 cooked chestnuts from a vacuum-packed jar, sliced; 2 garlic cloves, smashed; 2 Tbsps extra-virgin olive oil; 0 Asian pear, cut into thin wedges; 0 teaspoons Sichuan peppercorns, ground; 2 kilograms boneless rib eye roast, tied; 8 servings Salt and freshly ground pepper; 2 thyme sprigs; 1 stick unsalted butter

Rib Eye Roast with Chestnuts and Brussels Sprout Leaves might be just the main course you are searching for. This recipe serves 8. Watching your figure? This gluten free and primal recipe has 567 calories, 41g of protein, and 42g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour. If you have brussels sprouts, chestnuts from a vacuum-packed jar, asian pear, and a few other ingredients on hand, you can make it. To use up the chestnuts you could follow this main course with the Dark Chocolate-Caramel Cake with Gold-Dusted Chestnuts as a dessert.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Rub the roast with 1/2 tablespoon of the oil and season with salt and pepper.

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Salt And Pepper

Cooking Oil

Dry Seasoning Rub

Heat a large ovenproof skillet until very hot.

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Frying Pan

Add the roast and cook over high heat, turning occasionally, until well-browned all over, about 12 minutes.

Remove from the heat and add the butter, garlic and thyme. 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 12

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Butter

Garlic

Thyme

Meat

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Kitchen Thermometer

Let rest for 20 minutes.

In a medium saucepan of boiling water, blanch the brussels sprout leaves for 20 seconds.

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Water

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Sauce Pan

Drain and pat dry. In a skillet, heat the remaining 1 tablespoon of oil.

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Cooking Oil

Equipment you will use

Frying Pan

Add the chestnuts and cook over moderate heat, stirring, until golden, 3 minutes.

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Chestnuts

Add the pear and sprout leaves and cook, stirring, for 1 minute.

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Pear

Sprinkle with the Sichuan peppercorns and season with salt.

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Peppercorns

Salt

Untie the roast and carve it across the grain into thin slices.

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Grains

Garnish with the chestnuts, pear and brussels sprouts.

Ingredients you will need

Brussels Sprouts

Chestnuts

Pear

Equipment

Ingredients

Servings:

brussels sprouts, leaves separated 8

cooked chestnuts from a vacuum-packed jar, sliced 2

garlic cloves, smashed 2Tbsps

extra-virgin olive oil 0

Asian pear, cut into thin wedges 0teaspoons

Sichuan peppercorns, ground 2kilograms

boneless rib eye roast, tied 8servings

Salt and freshly ground pepper 2

thyme sprigs 1stick

unsalted butter

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Wild & Wilder The Exhibitionist Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.