• Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa

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    • 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. Adobo sauce: Soak chiles in warm water for 15 min and puree.
    2. 2. Marinate beef in adobo sauce and vegetable oil; keep refrigerated till ready to use.
    3. 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 min. Strain through a fine sieve without pressing, then and walnut oil, peaches, shallots, basil, mint and season with salt. Set aside.
    4. 4. In a medium saute/fry 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/fry baby vegetables with basil sprigs in vegetable oil for 2 min and deglaze the pan with 1 oz of vinaigrette. Divide greens in the center of each plate, place beef on top and spoon vegetables and salsa around beef and greens.
    5. Suggested Wine: Cakebread Sauvignon Blac Napa '92

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