Ribeye with sprouts and almond

Name: ribeye with sprouts and almond
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 el traditional olive oil; 700 g potato slices; 1 onion; 200 g sliced mushrooms; 2 rib eye; 450 g freeze sprouts; 100 g unroasted almonds

Ribeye with potato slices, Brussels sprouts, mushrooms and almonds.

Ingredients

Directions

Heat the oil in a frying pan with non-stick coating and fry the potato slices until done.
Cut the onion into rings. Heat the oil in another pan and fry the onion for 3 minutes, add the mushrooms after 1 min and fry.
Take the onion-mushroom mixture out of the pan and fry the ribeyes in each remaining oil on each side for 2-3 minutes on a high heat brown.
Heat the onion-mushroom mixture at the last minute. Season the meat with salt and pepper.
Meanwhile, cook the sprouts in 3 min. Until al dente and drain. Chop the almonds coarsely. Spoon the sprouts and almonds together.
Cut the meat into slices. Divide the potato wedges and sprouts over plates. Place the meat next to it.