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 - cleaned
1 lb	454g / 16oz	Baby vegetables - cut in halves length
3		Basil sprigs

Recipe 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.

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

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