Grilled Flatbread with Garlic Rubbed Fillet of Beef, White Bean Puree and Sun-dried Tomato Chutney

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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* (See Cook's Note)

4 roasted shallots, sliced thin

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