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

Name: Grilled Flatbread with Garlic Rubbed Fillet of Beef, White Bean Puree and Sun-dried Tomato Chutney
Prep time: 5 h 25 min
Cook time: 5 h 25 min
Total time: 5 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons active dry yeast; 2 Tbsps balsamic vinegar; 227 grams beef tenderloin; 2 Tbsps olive or canola oil, plus more for bowl; 59 milliliters chopped flat-leaf parsley; 946 milliliters all-purpose flour; 1 Tbsp fresh thyme leaves; 3 cloves garlic, smashed; 6 cloves garlic, finely chopped; 1 teaspoon honey; 2 Tbsps lemon juice; 59 milliliters olive oil; 2 Tbsps olive oil; 3 Tbsps olive oil; 1 teaspoon salt; 6 servings Salt and freshly ground pepper; 4 roasted shallots, sliced thin; 6 sun-dried tomatoes, packed in oil, drained and julienned; 355 milliliters warm water (105 to 110 degrees F); 425 grams cup cooked white beans, plus 1/4 cup of cooking liquid, or 1 white beans, slightly drained

Grilled Flatbread with Garlic Rubbed Fillet of Beef, White Bean Puree and Sun-dried Tomato Chutney is a dairy free bread. This recipe makes 6 servings with 768 calories, 24g of protein, and 35g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. A mixture of thyme leaves, garlic, beef tenderloin, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 5 hours and 25 minutes.

Instructions

Watch how to make this recipe.

Combine beef, olive oil, and garlic in a large resealable plastic bag. Marinate in the refrigerator for at least 4 hours or overnight.

Ingredients you will need

Olive Oil

Garlic

Beef

Equipment you will use

Ziploc Bags

Preheat the grill to high. Grill on both sides for 3 to 4 minutes, for medium-rare.

Equipment you will use

Grill

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Garlic

Beans

Thyme

Equipment you will use

Food Processor

Mix together the tomatoes, olive oil, vinegar, honey, and parsley, and season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Olive Oil

Tomato

Parsley

Vinegar

Honey

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.

Ingredients you will need

Flatbread

Dough

Equipment you will use

Grill

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.

Ingredients you will need

Tomato Chutney

Flatbread

Shallot

Spread

Beef

Equipment you will use

Grill

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.

Ingredients you will need

All Purpose Flour

Water

Yeast

Equipment you will use

Bowl

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.

Ingredients you will need

Dough

All Purpose Flour

Salt

Cooking Oil

Equipment you will use

Stand Mixer

Bowl

Remove from bowl and knead.

Equipment you will use

Bowl

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.

Ingredients you will need

Dough

Roll