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Adobo Beef Salad With Apricot, Ginger and Hibiscus Salsa
1 tb Vegetable oil
2 Beef tenderloins; cleaned
1/2 c Adobo sauce; see directions
1/2 c White wine
1/4 c Sugar
1/2 c Hibiscus flowers; dried
1/2 c Ginger; peeled and diced
Juice of 1 lemon
2 tb Walnut oil
2 Shallots; diced
2 c Apricots; diced
2 tb Basil; chopped
2 tb Mint; chopped
2 ts Sea salt
1 lb Mixed greens; cleaned
1 lb Baby vegetables; cut in halves length
3 Basil sprigs
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.
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