Recipe - Adobo Beef Salad With Apricot Ginger And Hibiscus Salsa

1 tablespoon Vegetable oil
2 Beef tenderloins; cleaned
One half cup Adobo sauce; see directions

SALSA
One half cup White wine
One fourth cup Sugar
One half cup Hibiscus flowers; dried
One half cup Ginger; peeled and minced
Juice of 1 lemon
2 tablespoon Walnut oil
2 Shallots; minced
2 cup Apricots; minced
2 tablespoon Basil; chopped
2 tablespoon Mint; chopped
2 teaspoon Sea salt
1 pound Mixed greens; cleaned
1 pound Baby vegetables; cut in
halves length
3 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.

Suggested Wine: Cakebread Sauvignon Blac Napa '92

Recipe by: David Garrido of Jeffrey's, Austin, TX Posted to MCRecipe
Digest V1 #694 by Kathy Meade kmeade@idsonline.com on Jul 27, 1997