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

Total Time:
5 hr 25 min
40 min
4 hr
45 min

4 to 6 servings

  • 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
  • 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
Watch how to make this recipe. Sun-dried Tomato Chutney:
  • 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.

  • 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

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    This recipe is featured in:

    The Best Main Dish Recipes