Creating Wines of Distinction

Flatbread with Beef Fillet, Rocket, Sundried Tomato, Gruyère, Rosemary

Flatbread with Beef Fillet, Rocket, Sundried Tomato, Gruyère, Rosemary

Enjoy with the Whale Pod Spyhopping Red

Yields 6 flatbreads

 

530 g cake flour

1 1/2 tablespoons sugar

20 g fresh yeast

1/2 tbsp salt

1/4 tsp bicarb

1/4 tsp baking powder

1 tbsp coconut oil

1 1/4 cup water

250 g sundried tomato pesto

150 g gruyère shavings

 

In a dough mixer, combine all the ingredients except the pesto and gruyère. Mix until you get a smooth dough.

Prove for half an hour.

Knock down and divide into 6 portions.

Roll out into thin circles.

Spread with sundried tomato pesto and sprinkle with gruyère shavings.

Bake in a 200° C preheated oven for only 5 minutes.

Remove from the oven and top with sliced pepper beef fillet, rosemary and rocket.

 

Pepper Beef Fillet

500 g beef fillet

10 g freshly ground black pepper

15 g salt

20 ml oil

 

Season the beef fillet with the salt and pepper and sear off in a hot pan on all sides.

Place aside to rest and cool down completely.

Slice thin slices and set aside.

 

Garnish

rosemary sprigs

wild rocket

 

 

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