Adobo Beef Salad with Apricot, Ginger and Hibiscus Salsa
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CATEGORY
CUISINE
TAG
YIELD
Meats, Vegetables, Grains
Ethnic, Meat, Salad
4
Servings
INGREDIENTS
1
tb
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
tb
Walnut oil
2
Shallots; diced
2
c
Apricots; diced
2
tb
Basil; chopped
2
tb
Mint; chopped
2
ts
Sea salt
1
lb
Mixed greens; cleaned
1
lb
Baby vegetables; cut in halves length
3
Basil sprigs
INSTRUCTIONS
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@idsonline.com> on Jul 27, 1997
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”
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