Créé avec l’IA
Black Plate Michelin Star Sechuan Meatloaf Medallions
80 min 427 kcal par portion Avancé
Ingrédients
4 Portions
- lean ground beef600 g
- cooked quinoa0,5 cup
- egg1 large
- Sechuan peppercorns, crushed1 tbsp
- chili garlic sauce2 tbsp
- soy sauce1 tbsp
- Marsala wine0,5 cup
- brown sugar1 tbsp
- olive oil1 tbsp
- chopped cilantro0,25 cup
- salt1 tsp
- black pepper1 tsp
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 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
Shape the mixture into small, even medallions (about 2 inches in diameter) and place them on the prepared baking sheet.
- 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
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
Brush the reduced Marsala glaze over the seared medallions.
- 7
Bake the medallions in the preheated oven for 10-12 minutes, or until cooked through.
- 8
Remove from the oven and let rest for 2 minutes. Garnish with additional chopped cilantro if desired.
