Cooking Index - Cooking Recipes & IdeasAdobo Beef Salad With Apricot, Ginger And Hibiscus Salsa Recipe - Cooking Index

Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa

Courses: Salads
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlVegetable oil
2   Beef tenderloins - cleaned
1/2 cup 118mlAdobo sauce - see directions
1/2 cup 118mlWhite wine
1/4 cup 49g / 1.7ozSugar
1/2 cup 118mlHibiscus flowers - dried
1/2 cup 73g / 2.6ozGinger - peeled and diced
1   Lemon - juice of
2 tablespoons 30mlWalnut oil
2   Shallots - diced
2 cups 292g / 10ozApricots - diced
2 tablespoons 30mlBasil - chopped
2 tablespoons 30mlMint - chopped
2 teaspoons 10mlSea salt
1 lb 454g / 16ozMixed greens - cleaned
1 lb 454g / 16ozBaby vegetables - cut in halves length
3   Basil sprigs

Recipe Instructions

Adobo sauce: Soak chiles in hot water for 15 minutes and puree.  Marinate beef in adobo sauce and vegetable oil; keep refrigerated until ready to use.  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.

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.

David Garrido of Jeffrey's, Austin, TX


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