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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
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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
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