Seared beef tenderloin with flatbread
Cubes of beef tenderloin are fried in an allspice butter and served with a rye flatbread.
Ingredients
For the flatbread
- 375ml/13fl oz full-fat milk
- 75g/2¾oz unsalted butter, cut into cubes
- 35g/1¼oz runny honey
- 13g/½oz fresh yeast
- 250g/9oz rye flour
- 250g/9oz plain flour, plus extra for dusting
For the allspice butter
- 5 allspice berries
- 100g/3½oz unsalted butter, at room temperature
- 2 tsp sherry vinegar
- pinch salt
For the venison
- 2 x 100g/3½oz beef tenderloin, fat trimmed and cut into cubes
- 1 tsp chopped fresh parsley
- 1 tsp chopped shallots
- 1 tbsp chopped pickled onion
Method
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.
Meanwhile, to make the allspice butter, crush the allspice finely using a pestle and mortar. Combine with the butter, sherry vinegar and salt in a bowl. Whisk to create a smooth butter. Set aside.
Season the beef cubes with salt. To add extra flavour, you can smoke the meat before cooking (this is optional). To do so, cover the base of a wok with foil and add wood chips. Place a rack on top and put the beef on top. Cover and heat the wok until it smokes. Smoke for 2–3 minutes, depending on how smoky you want it.
Heat the allspice butter in a large frying pan and fry the tenderloin, parsley, shallots and pickled onion for 2–3 minutes. Serve with the flatbread.
