Peel the cassava with a knife and cut it into finger-length pieces. Cook in boiling, salted water for a good 20 minutes, until the pieces are soft but not falling apart (like potatoes). Rinse and pat dry.
Fill one bowl with flour, one with the two beaten eggs. Fill the third bowl with sesame seeds and breadcrumbs and mix well. Season the cassava pieces with salt and pepper Roll the cassava pieces one by one in the flour, then pass them through the egg and coat them with the sesame and breadcrumb mixture.
In a frying pan, saute the green pepper in a little butter. Cut the beef fillet into four-inch-thick slices. You can save the tips of the fillet for another recipe. Heat the oil in a high pot to 165°C. Add the breaded cassava pieces one by one to the oil and deep-fry for a few minutes until golden. At the same time, sear the medallions on both sides in the pan. Reduce heat slightly and add butter.
Allow meat to cook until just before the desired doneness, then place in aluminium foil and set aside. Pour the stock in the pan with a cup of water with the chicken broth dissolved in it. Add the green pepper, stir in the heavy cream, and season the sauce to taste.
Add the beef medallions to the sauce again very briefly, pour in the juice in the aluminium foil. Arrange the beef medallions with sesame manioc on plates and serve with the sauce. Enjoy your meal!
Serving Size 1