Adobo beef salad with apricot, ginger and hibiscus salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 2 | 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 |
| Juice of 1 lemon | ||
| 2 | tablespoons | Walnut oil |
| 2 | 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 | Basil sprigs | |
Directions
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