Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa Recipe

• 1 Tbsp. Vegetable oil
• 2 x Beef tenderloins, cleaned
• 1/2 c. Adobo sauce, see directions
• 1/2 c. White wine
• 1/4 c. Sugar
• 1/2 c. Hibiscus flowers, dry
• 1/2 c. Ginger, peeled and diced
• Juice of 1 lemon
• 2 Tbsp. Walnut oil
• 2 x Shallots, diced
• 2 c. Apricots, diced
• 2 Tbsp. Basil, minced
• 2 Tbsp. Mint, minced
• 2 tsp Sea salt
• 1 lb Mixed greens, cleaned
• 1 lb Baby vegetables, cut in halves length
• 3 x Basil sprigs

1. 1.
2. Adobo sauce: Soak chiles in warm water for 15 min and puree.
3. 2.
4. Marinate beef in adobo sauce and vegetable oil; keep refrigerated till ready to use.
5. 3.
6. To make salsa, combine wine, sugar, hibiscus, ginger and lemon in a sauce pan and bring to a boil.
7. Set aside and let ingredients steep for at least 15 min.
8. Strain through a fine sieve without pressing, then and walnut oil, peaches, shallots, basil, mint and season with salt.
9. Set aside.
10. 4.
11. In a medium saute/fry pan, at high heat, sear the beef for 45 seconds to 1 minute on each side.
12. While the beef is cooking in the oven, saute/fry baby vegetables with basil sprigs in vegetable oil for 2 min and deglaze the pan with 1 oz of vinaigrette.
13. Divide greens in the center of each plate, place beef on top and spoon vegetables and salsa around beef and greens.
14. Suggested Wine: Cakebread Sauvignon Blac Napa '92

vegetable oil, beef, adobo sauce, white wine, sugar, hibiscus flowers, ginger, lemon, walnut oil, shallots, basil, mint, salt, mixed greens, vegetables, basil

Taken from cookeatshare.com/recipes/adobo-beef-salad-with-apricot-ginger-and-hibiscus-salsa-62478 (may not work)