Almond and Brussels sprouts with pepper steak

Name: Almond and Brussels sprouts with pepper steak
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg baby potatoes; 2-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 1 kg Brussels sprouts; 1 TABLESPOON flaked almonds; 4 Hoof steaks (approx. 180 g each); 1 TABLESPOON colourful peppercorns; 1 TABLESPOON Butter; 7-10 Tbsp Nutmeg; 20 g Parmesan (piece)

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg baby potatoes
2-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
1 kg Brussels sprouts
1 TABLESPOON flaked almonds
4 Hoof steaks (approx. 180 g each)
1 TABLESPOON colourful peppercorns
1 TABLESPOON Butter
7-10 Tbsp Nutmeg
20 g Parmesan (piece)

Directions

1
Peel, wash and halve the potatoes. Mix in a bowl with 1-2 tablespoons of oil, salt and sweet paprika. Spread on the fat pan and bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 40 minutes.
2
Turn now and then.
3
Clean and wash the Brussels sprouts. Cook in little boiling salted water for about 15 minutes. Roast almonds in a pan without fat until golden brown. Take them out.
4
Dab hoof steaks dry.
5
Heat 1-2 tablespoons of oil in a frying pan. Fry the steaks for 2-3 minutes on each side. Coarsely crush the peppercorns. Season the meat with salt and sprinkle peppercorns over it. Take out and keep warm.
6
Drain the Brussels sprouts. Toss with butter and almonds. Season to taste with salt and nutmeg. Arrange steaks and sprouts. Slice parmesan cheese over the cabbage. Add roast potatoes.