Adobo Beef Salad with Apricot, Ginger and Hibiscus Salsa

Title:
Adobo Beef Salad with Apricot, Ginger and Hibiscus Salsa

Yield:
4 Servings

Categories:
Ethnic,
Meat,
Salad




Ingredients:





     1 tb Vegetable oil


     2    Beef tenderloins; cleaned


   1/2 c  Adobo sauce; see directions





-----------------------------------SALSA-----------------------------------


   1/2 c  White wine


   1/4 c  Sugar


   1/2 c  Hibiscus flowers; dried


   1/2 c  Ginger; peeled and diced


          Juice of 1 lemon


     2 tb Walnut oil


     2    Shallots; diced


     2 c  Apricots; diced


     2 tb Basil; chopped


     2 tb Mint; chopped


     2 ts Sea salt


     1 lb Mixed greens; cleaned


     1 lb Baby vegetables; cut in


          -halves length


     3    Basil sprigs





 1. Adobo sauce: Soak chiles in hot water for 15 minutes and puree.


 


 2. Marinate beef in adobo sauce and vegetable oil; keep refrigerated until


 ready to use.


 


 3. To make salsa, combine wine, sugar, hibiscus, ginger and lemon in a


 sauce pan and bring to a boil. Set aside and let ingredients steep for at


 least 15 minutes. Strain through a fine sieve without pressing, then and


 walnut oil, peaches, shallots, basil, mint and season with salt. Set aside.


 


 4. In a medium saute pan, at high heat, sear the beef for 45 seconds to 1


 minute on each side. While the beef is cooking in the oven, saute baby


 vegetables with basil sprigs in vegetable oil for 2 minutes and deglaze the


 pan with 1 ounce of vinaigrette. Divide greens in the center of each plate,


 place beef on top and spoon vegetables and salsa around beef and greens.


 


 Suggested Wine: Cakebread Sauvignon Blac Napa '92


 


 Recipe by: David Garrido of Jeffrey's, Austin, TX Posted to MC-Recipe


 Digest V1 #694 by Kathy Meade 
on Jul 27, 1997