Garlic Rubbed Steak with White Bean Puree and Sun-Dried Tomato Jam

8 oz beef tenderloin
1/4 cup extra virgin olive oil
6 cloves garlic
finely chopped
4 each shallot
1/4 tsp extra virgin olive oil
for drizzle
1 pinch kosher salt and pepper
1 cup cannellini beans
cooked reserve 1/4 cup of cooking liquid
3 cloves garlic
roughly chopped
3 tbsp extra virgin olive oil
2 tbsp lemon
zest and juice
1 tbsp thyme
kosher salt
to taste
to taste freshly ground
2 tbsp balsamic vinegar
1 tsp honey
8 each sun-dried tomatoes
roughly chopped
2 tbsp extra virgin olive oil
1/4 cup parsley
finely chopped
kosher salt and pepper
to taste
1 large whole grain flat bread
Combine beef, 1/4 cup olive oil, and 6 cloves chopped garlic in a large reusable plastic bag. Marinate in the refrigerator overnight.
Preheat the grill to high. Grill steak approximately 3 to 4 minutes per side, for medium-rare. Let rest for 5 to 10 minutes and then slice thin.
Roasted Shallots
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. Fold up foil around shallot and scrunch to seal package. Place on hot grill, close the cover and "roast" for 25 to 30 minutes or until soft. Unwrap and let cool, remove skin and slice in rounds.
White Bean Puree
Using a food processor, puree the beans, 3 cloves chopped garlic, 3 tablespoons olive oil, lemon juice, lemon zest and thyme until smooth. Season with salt and pepper, to taste.
Sun-Dried Tomato Jam
Mix together the tomatoes, 2 tablespoons olive oil, vinegar, honey, parsley, and season with salt and pepper, to taste.
Assemble and Serve
Preheat grill to high.
Spread a thin layer of white bean puree on flat bread, top with sliced beef, roasted shallots, and tomato jam.
Place on grill close cover and cook for 3-4 minutes until bread warmed and golden. Serve Immediately.
White Bean Puree and Sun-Dried Tomato Jam can be made up to 24 hours in advance.
Shallots can be roasted in an oven using the same method at 425 degrees for 40 minutes.