Seared beef tenderloin with flatbread


Preparation time
30 mins to 1 hour

Cooking time
less than 10 mins

Serves 2

By Niklas Ekstedt
From Saturday Kitchen


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
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