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beef tenderloin olive oil garlic white beans garlic olive oil lemon juice thyme salt tomatoes olive oil balsamic vinegar honey flat leaf recipe flatbread shallots water active dry yeast all-purpose salt olive
Viewed: 52 - Published at: 9 years agoIngredients
- 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*
- 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
Method
- 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.
- 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
