This is a print preview of "Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa" recipe.

Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa Recipe
by Global Cookbook

Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa
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  Servings: 8

Ingredients

  • 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

Directions

  1. Adobo sauce: Soak chiles in warm water for 15 min and puree.
  2. Marinate beef in adobo sauce and vegetable oil; keep refrigerated till 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 min. 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/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