Grilled Flatbread with Fillet Of Beef, White Bean Puree and Sun Dried

1 8 ounce beef tenderloin

1/2 cup olive oil

1 head garlic -- skin removed and -- smashed

1 cup cooked white beans

3 cloves garlic -- smashed

1 tablespoon lemon juice

1 tablespoon fresh thyme Salt and freshly ground pepper

6 sundried tomatoes -- in oil, drained and -- julienned

4 roasted shallots -- sliced thin

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon honey Marinate the beef overnight in the olive oil and garlic,

4 hours or overnight. Grill on both sides for 3 to 4 minutes, for mediumrare. Let rest and slice thinly. Puree the beans, olive oil, garlic, lemon juice, thyme in a food processor until smooth. Season with salt and pepper to taste. Mix together the tomatoes, shallots, olive oil, vinegar and honey and season with salt and pepper to taste. Flatten dough, throw on grill. Grill on one side until golden, turn over, spread with white bean puree, sliced beef and tomato chutney. Serve. HOT OFF THE GRILL SHOW

1A13 8/6/98 FLATBREADS All recipes Copyrighted by Bobby Flay

1998. Copyright,

1998, FOOD NETWORK, G.P., All Rights Reserved