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

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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.

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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.

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This recipe is layers of delicious flavors and textures! Can't miss!

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This is close to Mrs.Stephanie Flay's Tenderloin recipe I've been searching for over a year!The White beans pureed and the tomato chutney rounds out a healthy,balanced meal.Flat bread is delicious,always reminds me of Lebanese bread which is delicious.

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Really excellent. Made mine on a Foreman grill because we were out of propane, and it turned out great. I would not recommend subbing vinegars or something else for the shallots - they are key! Well worth the effort!

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Packed full of flavor!! I ended up using a pre-made flatbread that you bake in the oven - and it was delicious. I'm sure the homemade flatbread is fantastic as well! There is so much depth of flavor in this dish. Yumm!

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I only made the flatbread and it was my first experience "grilling" bread. It was so easy, fast and very tastey! My family couldn't believe the bread was made on the grill. It "cooks" fast, about 3-4 minutes on each side, flip to other side when lightly golden brown, cook longer if you want it crispy. Ingredients such as butter, garlic butter, etc. can be smeared on top after cooking. I did rub olive oil on one side of the bread prior to grilling to prevent sticking but I'm not sure if that's necessary. Surprisingly easy.

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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!!

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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'!

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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!