Grilled Flatbread

prep time:: 40 min - 4 hours
total time:: 45 min

Makes 4-6 servings

Artemisa

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

ingredients

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
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

directions

1
Combine beef, olive oil, and garlic in a large resealable plastic bag. Marinate in the refrigerator for at least 4 hours or overnight.
2
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.
3
Puree the beans, garlic, olive oil, lemon juice, and thyme in a food processor until smooth. Season with salt and pepper, to taste.
4
Mix together the tomatoes, olive oil, vinegar, honey, and parsley, and season with salt and pepper, to taste.
5
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.
6
*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.
7
Flatbread:
8
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.
9
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.