Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Ethnic, Meat, Salad | 4 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil |
| 2 | Beef tenderloins, cleaned | |
| 1/2 | c | Adobo sauce, see directions |
| 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 | T | Walnut oil |
| 2 | Shallots, diced | |
| 2 | c | Apricots, diced |
| 2 | T | Basil, chopped |
| 2 | T | Mint, chopped |
| 2 | t | Sea salt |
| 1 | lb | Mixed greens, cleaned |
| 1 | lb | Baby vegetables, cut in |
| halves length | ||
| 3 | Basil sprigs |
INSTRUCTIONS
Adobo sauce: Soak chiles in hot water for 15 minutes and puree. Marinate beef in adobo sauce and vegetable oil; keep refrigerated until ready to use. 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. 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@idsonline.com> on Jul 27, 1997
A Message from our Provider:
“Jesus feels your pain”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1555
Calories From Fat: 545
Total Fat: 61g
Cholesterol: 209.1mg
Sodium: 1249.6mg
Potassium: 2944mg
Carbohydrates: 183.4g
Fiber: 17.2g
Sugar: 78.4g
Protein: 68.9g