GRILLED FLATBREAD WITH GARLIC RUBBED FILLET OF BEEF, WHITE BEAN PUREE AND SUN-DRIED TOMATO CHUTNEY

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

Provided by Bobby Flay

Categories     appetizer

Time 5h25m

Yield 4 to 6 servings

Number Of Ingredients 21

1 (8-ounce) beef tenderloin
1/4 cup olive oil
6 cloves garlic, finely chopped
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
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
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

Steps:

  • 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.
  • 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.

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