1 (8-ounce) beef tenderloin
1/4 cup olive oil
6 cloves garlic, finely chopped
 
White Bean Puree:
1 cup cooked white beans, plus 1/4 cup of cooking liquid, or 1 (15-ounce) can white beans, slightly
drained
3 cloves garlic, smashed
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon fresh thyme leaves
Salt and freshly ground pepper
 
Sun-dried Tomato Chutney:

6 sun-dried tomatoes, packed in oil, drained and julienned
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey
1/4 cup chopped flat-leaf parsley

 
1 recipe Flatbread, recipe follows
*4 roasted shallots, sliced thin
Combine beef, olive oil, and garlic in a large resealable plastic bag. Marinate in the refrigerator
for at least 4 hours or overnight.
 
Preheat the grill to high. Grill on both sides for 3 to 4 minutes, for medium-rare. Let rest for 5 to 10
minutes and then slice thinly.
 
Puree the beans, garlic, olive oil, lemon juice, and thyme in a food processor until smooth. Season with salt
and pepper, to taste.
 
Mix together the tomatoes, olive oil, vinegar, honey, and parsley, and season with salt and pepper, to taste.

Heat grill to high. Flatten flatbread dough and gently press into a large rectangle and throw on grill. Grill
on 1 side until golden, about 2 minutes. Remove from grill, turn over, and spread each flatbread with a thin
layer of White Bean Puree, sliced beef, roasted shallots, and Tomato Chutney. Return to grill, close cover and
cook for 2 minutes. Serve immediately.
 
*To roast shallots on the grill, place the shallot in the center of a piece of aluminum foil, drizzle with
olive oil and season with salt and pepper. Bring the edges of foil together and scrunch to seal tightly. Place
on a hot grill, close the cover and "roast" for 25 to 30 minutes or until soft. Remove the skin and
slice.
Flatbread:
1 1/2 cups warm water (105 to 110 degrees F)
1/2 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive or canola oil, plus more for bowl
 
Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour
and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.

 
Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2
cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly,
about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as
desired.
 
Yield: 4 individual flatbreads or 1 large flatbread