Yield: 4 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Vegetable oil |
2 \N | Beef tenderloins; cleaned |
½ cup | Adobo sauce; see directions |
½ cup | White wine |
¼ cup | Sugar |
½ cup | Hibiscus flowers; dried |
½ cup | Ginger; peeled and diced |
\N \N | Juice of 1 lemon |
2 tablespoons | Walnut oil |
2 \N | Shallots; diced |
2 cups | Apricots; diced |
2 tablespoons | Basil; chopped |
2 tablespoons | Mint; chopped |
2 teaspoons | Sea salt |
1 pounds | Mixed greens; cleaned |
1 pounds | Baby vegetables; cut in halves length |
3 \N | Basil sprigs |
SALSA
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 <kmeade@...> on Jul 27, 1997