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Rib Eye Roast With Chestnuts And Brussels Sprout Leaves

Photo: Food & Wine

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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

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