Tuesday, May 13, 2014

Beef and Sun-dried Tomato Flatbread Pizzas

Andy and I just completed the Tacoma City Marathon and Tacoma City Half Marathon respectively. We had a great time at the race and enjoyed carb loading the week prior. This is one of the recipes I made while we were carb loading, and it was unique and very tasty. Rather than a tomato-based sauce, these pizzas used a bean puree, which added fiber and protein. The roasted shallots were sweet and lovely and were balanced beautifully by the acidic sun-dried tomatoes. These are a Bobby Flay recipe, and Bobby makes his own flatbread, which would've been great, but I had naan and used those for convenience sake.

Beef and Sun-dried Tomato Flatbread Pizzas
1 8-ounce beef tenderloin
1/2 cup olive oil
1 head garlic, skin removed and smashed

1 cup cooked white beans
2 cloves garlic, smashed
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon fresh thyme
Salt and freshly ground pepper

6 sun-dried tomatoes, in oil, drained and julienned
4 roasted shallots, sliced thin
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey

4 flatbreads or naan

1. Marinate the beef in the olive oil and garlic four hours or overnight. Grill on both sides for three to four minutes for medium-rare. Let rest, then slice thinly.

2. Puree beans, olive oil, garlic, lemon juice, and thyme in a food processor until smooth. Season with salt and pepper to taste.

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

4. Grill each flatbread or naan until golden (about two minutes).

5. Spread each flatbread with a thin layer of white-bean puree, sliced beef, and tomato chutney. Serve immediately.

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