Rib Eye Roast With Chestnuts And Brussels Sprout Leaves Recipe

Recipe By Slurrp

This rib eye roast with chestnuts and Brussels sprout leaves is a delicious and hearty dish perfect for a special occasion. The tender and juicy rib eye roast is seasoned with aromatic herbs and roasted to perfection. The addition of chestnuts adds a nutty and earthy flavor, while the Brussels sprout leaves provide a fresh and crisp texture. This dish is a wonderful combination of flavors and textures that will impress your guests.

4.3
15 Rating -
Rate
Non Vegdiet
1hr total
1hr total
Rib Eye Roast With Chestnuts And Brussels Sprout Leaves
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ingredients serve

Ingredients for Rib Eye Roast With Chestnuts And Brussels Sprout Leaves Recipe

  • 0.13 Rib Eye Roast
  • As required Salt And Pepper To Taste
  • as required Your Favorite Herbs
  • 0.13 pound Chestnuts
  • 0.13 pound Brussels Sprout Leaves
  • as per your need Optional: Pan Sauce For Serving

Directions: Rib Eye Roast With Chestnuts And Brussels Sprout Leaves Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 425°F (220°C).
  • STEP 2.Season the rib eye roast with salt, pepper, and your favorite herbs.
  • STEP 3.Place the roast on a rack in a roasting pan and roast for about 20 minutes per pound for medium-rare.
  • STEP 4.While the roast is cooking, prepare the chestnuts by scoring an X on the flat side of each chestnut with a sharp knife.
  • STEP 5.Place the chestnuts in a pot of boiling water and cook for about 10 minutes.
  • STEP 6.Drain the chestnuts and let them cool slightly before peeling off the shells.
  • STEP 7.Once the roast is cooked to your desired doneness, remove it from the oven and let it rest for 10-15 minutes before slicing.
  • STEP 8.In the meantime, heat a skillet over medium heat and add the peeled chestnuts.
  • STEP 9.Cook the chestnuts until they are golden brown and slightly crispy.
  • STEP 10.Add the Brussels sprout leaves to the skillet and sauté until they are tender and slightly wilted.
  • STEP 11.Slice the rib eye roast and serve it with the chestnuts and Brussels sprout leaves.
  • STEP 12.Enjoy this delicious and flavorful rib eye roast with chestnuts and Brussels sprout leaves!

Cooking Tips

  • Make sure to let the rib eye roast rest before slicing to allow the juices to redistribute.
  • You can use a meat thermometer to ensure the roast is cooked to your desired level of doneness.
  • If you can't find fresh chestnuts, you can use canned or vacuum-sealed chestnuts as a substitute.
  • For added flavor, you can drizzle the sliced roast with a pan sauce made from the drippings.
  • Serve this dish with roasted potatoes or a side of creamy mashed potatoes for a complete meal.

Storage and Serving

  • Leftover rib eye roast can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the sliced roast in a baking dish and cover with foil. Heat in a preheated oven at 350°F (175°C) until warmed through.
  • Serve the leftover roast with a side of horseradish sauce or mustard for added flavor.
  • This dish is perfect for a holiday dinner or a special occasion. Serve it with a glass of red wine for a complete and satisfying meal.
Nutrition
value
556
calories per serving
34 g Fat52 g Protein< 1 g Carbs2 g FiberOther

Current Totals

  • Fat
    34g
  • Protein
    52g
  • Carbs
    < 1g
  • Fiber
    2g

MacroNutrients

  • Carbs
    < 1g
  • Protein
    52g
  • Fiber
    2g

Fats

  • Fat
    34g

Vitamins & Minerals

  • Calcium
    49mg
  • Iron
    2mg
  • Vitamin A
    2mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    14mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    19mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    52mg
  • Manganese
    < 1mg
  • Phosphorus
    410mg
  • Selenium
    57mcg
  • Zinc
    8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp