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Ingredients

• 1 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

Description

To Serve With His Succulent Beef Rib Eye Roast, Tim Hollingsworth Prepared A Surprisingly Simple Garnish Of Sauteed Brussels Sprout Leaves, Which He Mixed With Chestnuts And Seasoned With Ground Sichuan Peppercorns.

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