Name: Showstopping Holiday Dinner--Ribeye Roast with Red Wine Blue Cheese Sauce and Duck Fat Potatoes
Ingredients: For The Ribeye Roast:; 1 (3-4 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking; 2 Tbls. olive oil; 1 Tbls. Kosher salt; 1 Tbls. ground black pepper; 8 large garlic cloves, chopped; 2 Tbls. minced fresh rosemary; 1 tsp. paprika; 1/4 tsp. cayenne pepper; For The Red Wine Blue Cheese Sauce:; 2 Tbls. butter; 8 ounces bella mushrooms, sliced; 1/2 cup finely chopped shallots; 1 1/4 cups chicken stock, divided; 2 cups favorite red wine; 1 Tbls. cornstarch; 1 tsp. fresh rosemary, minced; 2 Tbls. blue cheese; Salt and pepper to taste

Ingredients

Scale

2 Tbls. butter
1/2 pound bacon, diced
2 pounds brussels sprouts trimmed and cut in half
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1 cup of walnuts
1 cup shredded Parmesan cheese

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Instructions

Preheat the oven to 400 degrees.
Cook the bacon in a cast-iron skillet over medium high heat until crisp.
Remove the bacon and add in the butter to melt.
Add the brussels sprouts and toss in the butter mixture. Season with salt and pepper.
Bake the brussels sprouts for 25- 30 minutes.
Remove from oven and add walnuts and Parmesan. Toss thoroughly. Serve.