{"id":9016,"date":"2019-12-21T14:08:49","date_gmt":"2019-12-21T13:08:49","guid":{"rendered":"https:\/\/www.madamagazine.com\/?post_type=cp_recipe&#038;p=9016"},"modified":"2024-10-26T16:44:43","modified_gmt":"2024-10-26T14:44:43","slug":"rindermedaillons-mit-pfeffersauce-und-sesammaniok","status":"publish","type":"cp_recipe","link":"https:\/\/www.madamagazine.com\/en\/madagassische-rezepte\/rindermedaillons-mit-pfeffersauce-und-sesammaniok\/","title":{"rendered":"Beef medallions with pepper sauce and sesame manioc"},"content":{"rendered":"<h2><\/h2>\n<h3>Ingredients<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">fillet of beef<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">Manioc tubers<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"100\">100<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">flour<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">eggs<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"50\">50<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">sesame seeds<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"50\">50<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">breadcrumbs<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">oil for frying<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">some butter<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"60\">60<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">pickled green pepper<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\">Essl\u00f6ffel<\/span> <span class=\"cooked-ing-name\">heavy cream<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">Essl\u00f6ffel<\/span> <span class=\"cooked-ing-name\">chicken broth<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">salt and pepper<\/span><\/div>\n<\/div>\n<h3>Directions<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 1\">\n<div class=\"cooked-dir-content\">\n\n<p>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.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 2\">\n<div class=\"cooked-dir-content\">\n\n<p>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.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 3\">\n<div class=\"cooked-dir-content\">\n\n<p>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\u00b0C. 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.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 4\">\n<div class=\"cooked-dir-content\">\n\n<p>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. <\/p>\n\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 5\">\n<div class=\"cooked-dir-content\">\n\n<p>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!<\/p>\n\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":14,"featured_media":8872,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[2711,2719],"class_list":["post-9016","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","","cp_recipe_category-fleisch","cp_recipe_category-maniok"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Beef medallions with pepper sauce and sesame manioc - MADAMAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.madamagazine.com\/en\/madagassische-rezepte\/rindermedaillons-mit-pfeffersauce-und-sesammaniok\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Beef medallions with pepper sauce and sesame manioc - MADAMAGAZINE\" \/>\n<meta property=\"og:description\" content=\"(Deutsch) Maniok (madagassisch mangahazo, das bedeutet so viel wie blauer Baum) wird auf Madagaskar eher als &quot;Essen armer Leute&quot; und weniger als Sattmacher wie Reis wahrgenommen. 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