Pita Bread Filled with Beef Steak and Chickpea Puree

Ingredients

• 350 g dried chickpeas
• 3 Garlic cloves
• Salt
• 150 g tahini (glass)
• 1 untreated lemon (juice)
• 0.25 tsp cumin
• 2 tbsp olive oil
• 8 salad leaves
• 2 ripe tomatoes
• 4 beef fillet steaks (160 g each)
• pepper (ground)
• 20 g clarified butter
• 150 g Roquefort cheese
• 2 tbsp heavy cream (at least 30% fat)
• 4 pita breads

Instructions

1. 1.

   Soak the chickpeas overnight, then drain and simmer in a pot covered with water for about 40 minutes until soft. Drain into a sieve and rinse under cold water. Puree finely with an immersion blender. Peel, chop, and grate the garlic cloves with salt. Add to the chickpeas and mix with tahini, lemon juice, cumin, chopped olives, and olive oil; season with salt and chill covered for 30 minutes.

2. 2.

   Wash and dry the salad leaves. Wash the tomatoes, remove stems, and slice thinly. Rinse the steaks, pat dry, season with salt and pepper, and sear in a hot pan with melted clarified butter on both sides until browned. Reduce heat and finish cooking to desired doneness. Remove and rest.

3. 3.

   Dice the Roquefort cheese and blend with cream. Warm the pita breads briefly, cut them crosswise into halves, then open lengthwise. Slice the steaks thinly and fill the bread with steak slices, Roquefort sauce, tomatoes, and salad leaves. Plate and serve with hummus.