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Griddled Sourdough Flatbreads with Truffle butter, Caramelized Chicory, Seared Pink Peppered Beef & Chive and Mustard Dressing.


4 Sourdough Flatbreads
Heads chicory
55g Unsalted butter
2 tbsp Caster sugar
2 tsp Rapeseed oil
4 Fillet steaks
1 tbsp Pink peppercorns, crushed

For the dressing:
2 tbsp Wholegrain mustard
Small bunch chives, finely chopped
1 tbsp White wine vinegar
4 tbsp Olive oil

For the truffle butter:
50g Unsalted butter
2 tbsp Truffle oil

To serve:
Wild rocket leaves
Parmesan shavings


Heat a frying pan on a high heat. Rub the steak with the oil and roll in the crushed peppercorns and season with a little salt. Place in the pan and sear for 2 minutes each side. Remove from pan and set aside to rest.

Cut each chicory head in half lengthways. Melt the butter and sugar in a large frying pan over a medium heat. Add the chicory halves cut side down, season well and cook for 3-4 minutes each side until golden and wilted.

To make the dressing, mix all the ingredients in a small bowl. Season to taste.

For the truffle butter, melt the butter in a small pan and add the truffle oil. Brush over one side of each of the flatbreads and place in a pre-heated hot griddle pan for 1-2 minutes each side or until golden.

Slice the steak into medium thin strips.

Top each of the flat breads with 2 pieces of chicory, divide the steak between each and drizzle over the dressing.

Serve each with rocket leaves, Parmesan shavings and extra truffle butter for the flatbreads.

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Sourdough saboroso flatbread