1 Video | Photo: Grilled Flatbread with Garlic Rubbed Fillet of Beef, White Bean Puree and Sun-dried Tomato Chutney Recipe
Ingredients
- 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
Directions
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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 16 reviews
By k_sha
detroit, MI
on June 09, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
It turned out great, but there are a couple of errors in the recipe. The most glaring being the omission of sugar in the flat bread recipe. Just putting yeast into warm water will never proof and the bread will never rise and you could wait four hours and end up with nothing that could be grilled. The second error, in my opinion, is specifying 8 ounces of meat for four to six servings. I am guessing it should have been 8 ounces per serving. If this is true, was the marinade ingredients listed for 8 ounces of meat or 32? Clearly if you watch the video significantly more than 8 ounces was cooked. Adjusted properly, the resulting meal was great.
By LarrysBackyard
on April 22, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We used flank steak instead of the tenderloin to make this easier on the budget, and I am certain we lost none of the flavor. The layers of flavor are excellent.
For the flat bread, add some garlicpowder and anise seed - combined with the other flavors, this thing was through the roof!
We had left-overs from the bean puree and served the next day as a dip. It's good warm or cold.
This was a pretty easy dish and we'll be doing it again for sure.
By totalktoj_8532611
Danville, CA
on May 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I don't what I can say that the other reviews didn't already but this is an amazing dish. Perfect for summer because it kept all of the heat outside. The contrast of the creamy white bean puree against the sweet sharp tomato chutney was so complex and satisfying. I added arugula for color and texture, folded like a taco and it was a complete meal.
Read all 16 reviews