* Exported from MasterCook * Adobo Beef Salad with Apricot, Ginger and Hibiscus Salsa Recipe By : David Garrido of Jeffrey's, Austin, TX Serving Size : 4 Preparation Time :0:30 Categories : Ethnic Meat Salad Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 2 each beef tenderloins -- cleaned 1/2 cup Adobo sauce -- see directions SALSA: 1/2 cup white wine 1/4 cup sugar 1/2 cup Hibiscus flowers -- dried 1/2 cup ginger -- peeled and diced juice of 1 lemon 2 tablespoons walnut oil 2 each shallots -- diced 2 cups apricots -- diced 2 tablespoons basil -- chopped 2 tablespoons mint -- chopped 2 teaspoons sea salt 1 pound mixed greens -- cleaned 1 pound baby vegetables -- cut in halves length 3 each 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. - - - - - - - - - - - - - - - - - -=20 Suggested Wine: Cakebread Sauvignon Blac Napa '92 Nutr. Assoc. : 0 2221 1325 0 0 0 3212 0 0 0 0 0 0 0 0 0 0 0