Black Plate Michelin Star Sechuan Meatloaf Medallions

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl, combine the lean ground beef, cooked quinoa, egg, crushed Sechuan peppercorns, chili garlic sauce, soy sauce, chopped cilantro, salt, and black pepper. Mix gently until just combined.

3. 3

   Shape the mixture into small, even medallions (about 2 inches in diameter) and place them on the prepared baking sheet.

4. 4

   Heat the olive oil in a skillet over medium-high heat. Sear the medallions for 1-2 minutes on each side until browned, then return them to the baking sheet.

5. 5

   In a small saucepan, combine Marsala wine and brown sugar. Bring to a simmer over medium heat and reduce by half to create a glossy glaze (about 5-7 minutes).

6. 6

   Brush the reduced Marsala glaze over the seared medallions.

7. 7

   Bake the medallions in the preheated oven for 10-12 minutes, or until cooked through.

8. 8

   Remove from the oven and let rest for 2 minutes. Garnish with additional chopped cilantro if desired.

9. 9

   Serve the Sechuan Meatloaf Medallions on a black plate for a Michelin star-worthy presentation.