Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa Recipe
1 tbsp vegetable oil
2 beef tenderloins, cleaned
1/2 cup Adobo sauce, see directions
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 tbsp walnut oil
2 shallots, diced
2 cup apricots, diced
2 tbsp basil, chopped
2 tbsp mint, chopped
2 tsp sea salt
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
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
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 489 Calories; 28g Fat (57.8%
calories from fat); 6g Protein; 40g Carbohydrate; 5g Dietary Fiber; 5mg
Cholesterol; 1355mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fruit; 5 1/2 Fat; 1 Other Carbohydrates.
Suggested Wine: Cakebread Sauvignon Blac Napa '92
Nutr. Assoc. : 0 0 0 0 0 0 0 0 3212 0 0 0 1325 2221 0
Contributor: David Garrido of Jeffrey's, Austin, TX
Preparation Time: 0:30
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