Seared beef tenderloin with flatbread
Cubes of beef tenderloin are fried in an allspice butter and served with a rye flatbread.
Ingredients
Instructions
To make the flatbread, place the milk, butter and honey in a saucepan over a medium heat. Heat the mixture until it reaches 37C. Pour the liquid into a bowl and add the yeast. Whisk to dissolve. Add the flours and knead the dough until smooth and shiny. Tip into a clean bowl, cover with a tea towel and leave to prove somewhere warm for 45 minutes.
Preheat the oven to 205C/185C Fan/Gas 6. Tip the dough onto a floured surface and roll into 8cm/3½in-wide flatbreads. Bake for 1–3 minutes or until the flatbread is cooked through.
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