Adobo beef salad with apricot, ginger and hibiscus salsa

 
          Adobo Beef Salad with Apricot, Ginger and Hibiscus Salsa
 
 Recipe By     : David Garrido of Jeffrey's, Austin, TX
 Serving Size  : 4    Preparation Time :0:30
 Categories    : Ethnic                           Meat
                 Salad
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    vegetable oil
    2      each          beef tenderloins -- cleaned
      1/2  cup           Adobo sauce -- see directions
                         SALSA:
      1/2  cup           white wine
      1/4  cup           sugar
      1/2  cup           Hibiscus flowers -- dried
      1/2  cup           ginger -- peeled and diced
                         juice of 1 lemon
    2      tablespoons   walnut oil
    2      each          shallots -- diced
    2      cups          apricots -- diced
    2      tablespoons   basil -- chopped
    2      tablespoons   mint -- chopped
    2      teaspoons     sea salt
    1      pound         mixed greens -- cleaned
    1      pound         baby vegetables -- cut in halves length
    3      each          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.
 
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 Suggested Wine: Cakebread Sauvignon Blac Napa '92
 
 
 Nutr. Assoc. : 0 2221 1325 0 0 0 3212 0 0 0 0 0 0 0 0 0 0 0