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Grilled Flatbread with Garlic Rubbed Fillet of Beef, White Bean Puree and Sun-dried Tomato Chutney (Bobby Flay) Recipe

Grilled Flatbread with Garlic Rubbed Fillet of Beef, White Bean Puree and Sun-dried Tomato Chutney (Bobby Flay) Recipe

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

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Ingredients:

Serving

1 (8-oz) 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-oz) can white beans, slightly drained
3 cloves garlic , smashed
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp fresh thyme leaves
salt and freshly ground pepper
6 sun-dried tomatoes , packed in oil, drained and julienned
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp honey
1/4 cup chopped flat-leaf parsley
1 recipe flatbread , recipe follows
4 roasted shallots, sliced thin
1 1/2 cups warm water (105 to 110 degrees f)
1/2 tsp active dry yeast
4 cups all-purpose flour
1 tsp salt
2 tbsp olive or canola oil, plus more for bowl

Directions:

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.
Flatbread:
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	893.56 Kcal (3741 kJ)
Calories from fat	324.77 Kcal
		% Daily Value*
Total Fat	36.09g	56%
Cholesterol	6.38mg	2%
Sodium	800.27mg	33%
Potassium	604.89mg	13%
Total Carbs	119.42g	40%
Sugars	4.47g	18%
Dietary Fiber	7.77g	31%
Protein	21.49g	43%
Vitamin C	12.2mg	20%
Iron	4.4mg	25%
Calcium	104.4mg	10%

Amount Per 100 g
Calories	253.62 Kcal (1062 kJ)
Calories from fat	92.18 Kcal
		% Daily Value*
Total Fat	10.24g	56%
Cholesterol	1.81mg	2%
Sodium	227.14mg	33%
Potassium	171.69mg	13%
Total Carbs	33.9g	40%
Sugars	1.27g	18%
Dietary Fiber	2.2g	31%
Protein	6.1g	43%
Vitamin C	3.5mg	20%
Iron	1.3mg	25%
Calcium	29.6mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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