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

Recipe courtesy Bobby Flay

Show: Boy Meets GrillEpisode: Flatbread

Rated: 5 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
45 min
Level:
Intermediate
Yield:
4 to 6 servings

Times:

Prep: 40 min
Inactive Prep: 4 hr 0 min
Cook: 45 min
Total:: 5 hr 25 min

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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

*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

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Comments & Reviews

recipe Grilled Flatbread with Garlic Rubbed Fillet of Beef, White Bean Puree and Sun-dried Tomato Chutney
cindy Weare, NH 04-24-2009
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SOO Good and Easy
Rated: 5 stars out of 5

Once you make the flat bread really your home free. The rest is assembly. What a tasty meal. You have to try this. I put... it in my own fav recipes book to keep forever!!Read more
recipe Grilled Flatbread with Garlic Rubbed Fillet of Beef, White Bean Puree and Sun-dried Tomato Chutney
Stephanie Andover, MN 02-16-2009
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Impressive!
Rated: 5 stars out of 5

I cook a lot, but this was my first attempt at grilling dough and what a success! The only deviation to the recipe was that... instead of using commercial yeast, I used a half cup of my own wild yeast/sourdough starter and then let it ferment in the sponge state on the counter over night. The resulting crust was crisp, had perfect charring and so flavorful and complimented the flavorful toppings beautifully. I suggest making this crust even as stated just with the commercial yeast. You can make it days in advance to intensify flavor and save time as well. Although there is a lot of time involved, most of it is waiting...just plan ahead. The sponge itself takes 5 minutes, then adding the flour and sticking it in a bowl the next day takes another couple minutes...that's it...easy. This flatbread is as pleasing to the eye as it is to the palate! The family had fun witnessing and helping with the new adventure on the grill. Have all ingredients organized and nearby as this cooks FAST as when you are doing say stirfry or you will be runnin'!Read more
recipe Grilled Flatbread with Garlic Rubbed Fillet of Beef, White Bean Puree and Sun-dried Tomato Chutney
Ashley Tahoe City, CA 12-06-2008
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Amazing
Rated: 5 stars out of 5

This flatbread was delish! I was a little intimidated by the flatbread itself but it turned out great. I had a bunch of fresh... tomatoes in the kitchen so I added some chopped to the chutney and let it sit for an hour or so. I also added some arugula to half of the flatbread right before serving. It was great both ways, but I think I liked the arugula version better! Either way, this was an easy recipe despite the time it takes to make. Well worth it!! I'll definitely be making again!Read more
recipe Grilled Flatbread with Garlic Rubbed Fillet of Beef, White Bean Puree and Sun-dried Tomato Chutney
joanne Hilliard, OH 09-04-2008
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Tasty!
Rated: 5 stars out of 5

This was full of flavor! I used a beef shoulder instead of a fillet b/c the store didn't have any fillet (much cheaper,... too!), and while it lacked the tenderness... the taste was excellent. Made it a little more difficult to eat with your hands. If you use canned beans, make sure you don't include the juice from the can (the recipe says to), it makes the "paste" way too runny. Yummy!Read more
recipe Grilled Flatbread with Garlic Rubbed Fillet of Beef, White Bean Puree and Sun-dried Tomato Chutney
Anonymous 08-22-2008
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One of the best ever
Rated: 5 stars out of 5

So good our friends beg us to make it everytime they come over. Buy the dough from your local pizza place and it makes it... much easier.Read more
recipe Grilled Flatbread with Garlic Rubbed Fillet of Beef, White Bean Puree and Sun-dried Tomato Chutney
Jon Crawfordville, FL 04-05-2008
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Quick and delicious
Rated: 5 stars out of 5

This dish explodes with flavor and is a nice quick but elagant weekday meal. I simply substituted a fresh loaf of ciabatta... bread that I picked up from the bakery and lightly grilled it with a little olive oil and kosher salt. Please keep them coming Bobby!Read more