Wednesday, June 08, 2011

400th Post!!! Flatbread Beef Sandwiches with White Bean Puree and Sundried Tomato Chutney - Adapted from Bobby Flay

This recipe calls for grilled beef tenderloin but we had some leftover roast so we thought we would try it. Slice the beef thinly and mix with some chopped garlic cloves while you prepare the other parts of the recipe. In the bowl of a food processor mix 1 14oz can of slightly drained white beans; we used Great Northerns, 3 cloves of garlic, 1T fresh lemon juice and 1T chopped fresh thyme leaves. Puree the mixture and chill until ready to serve. If you start with dry beans and cook them yourself, add 2T olive oil to the drained beans. Remove the sun-dried tomatoes from their packing and julienne them. Mix them with 2T olive oil, 2T Balsamic Vinegar and 1/4C chopped parsley. We made the flatbread using a Pillsbury Pizza Dough which was rolled out and some chopped spring garlic was added. The dough was then folded and rolled 4 time and baked according to package directions. Place the meat and the toppings on the bread and eat as a sandwich, if you can. They are messy and delicious; truly deserving of rare beef tenderloin. We served the dish with a simple salad of diced tomatoes and cucumbers dressed with vinegar and oil.



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