Yield: 4 Servings
|1 tablespoon||Vegetable oil|
|2||Beef tenderloins; cleaned|
|½ cup||Adobo sauce; see directions|
|½ cup||White wine|
|½ cup||Hibiscus flowers; dried|
|½ cup||Ginger; peeled and diced|
|Juice of 1 lemon|
|2 tablespoons||Walnut oil|
|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|
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