Rib Eye Roast With Chestnuts And Brussels Sprout Leaves

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Details

10 Ingredients

• One 3 1/2-lb boneless rib eye roast, tied
• 1 1/2 Tbsps 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 tsp Sichuan peppercorns, ground