Sirloin steaks with Brussels sprouts and peas

Ingredients for 2 servings:

• 2 beef steak(s) from the rump
• 300 g Brussels sprouts, frozen
• 100 g peas, frozen
• 1 onion(s), white
• 6 stalks of parsley
• 60 g almond flakes
• 2 tbsp butter
• 50 g Parmesan
• Salt and pepper, black
• some nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Rinse the sirloin steaks and pat them dry. Defrost the Brussels sprouts and peas and drain. Peel the onion, halve it, and slice it into rings. Wash the parsley, spin it dry, and chop it. Cook the Brussels sprouts and peas in a pot of boiling water for about 2 minutes. Then drain the water and let the vegetables drain well. Heat 1 tablespoon of butter in a pan and sauté the onions until translucent. Add the almond slivers to the pan and toast briefly. Add the Brussels sprouts and peas to the pan, toss well, and then sauté everything over low heat for about 5 minutes. Stir in the parsley and season with salt, pepper, and nutmeg. In a second pan, heat 1 tablespoon of butter and sear the sirloin steaks briefly, then simmer over low heat until cooked through. Arrange the vegetables and sirloin steaks on plates, grate Parmesan cheese over the vegetables, and season the steaks with salt and black pepper.