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
Description
Food & Wine
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