Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
2		Beef tenderloins - cleaned
1/2 cup	118ml	Adobo sauce - see directions
		Salsa
1/2 cup	118ml	White wine
1/4 cup	49g / 1.7oz	Sugar
1/2 cup	118ml	Hibiscus flowers - dried
1/2 cup	73g / 2.6oz	Ginger - peeled and diced
1		Lemon - juice of
2 tablespoons	30ml	Walnut oil
2		Shallots - diced
2 cups	292g / 10oz	Apricots - diced
2 tablespoons	30ml	Basil - chopped
2 tablespoons	30ml	Mint - chopped
2 teaspoons	10ml	Sea salt
1 lb	454g / 16oz	Mixed greens - clean
1 lb	454g / 16oz	Baby vegetables - cut in half lengthwise
3		Basil sprigs

Recipe Instructions

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 sautee 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 andlaze 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.

Source:
David Garrido of Jeffrey's, Austin, TX

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