Spread the croquettes on a baking tray. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes until golden brown. Clean and wash the broccoli and divide into florets. Steam in little boiling salted water for 6-8 minutes.
Drain and keep warm. Wash steaks if necessary and dab dry. Cut the fat edge slightly at intervals. Coarsely crush pepper. Heat oil in a large pan. Fry the steaks on each side.
Continue frying on medium to low heat for 3-4 minutes on each side. Season steaks with salt and coarse pepper and keep warm. Pour red wine and stock into the pan. Wash and add thyme twig.
Boil off the gravy while stirring. Let everything boil down vigorously for about 5 minutes. Add the sauce thickener, bring to the boil again briefly and season the sauce with salt and pepper. Remove the thyme twig. Heat the fat.
Roast the almonds until golden brown. Add broccoli and toss briefly. Arrange steaks, sauce, croquettes and almond broccoli on plates.