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Recipe Name: Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Tablespoon(s) Vegetable oil
2 Beef tenderloins, cleaned
1/2 Cup(s) Adobo sauce, see directions
1/2 Cup(s) White wine
1/4 Cup(s) Sugar
1/2 Cup(s) Hibiscus flowers, dried
1/2 Cup(s) Ginger, peeled and diced
Juice of 1 lemon
2 Tablespoon(s) Walnut oil
2 Shallots, diced
2 Cup(s) Apricots, diced
2 Tablespoon(s) Basil, chopped
2 Tablespoon(s) Mint, chopped
2 Teaspoon(s) Sea salt
1 Pound(s) Mixed greens, cleaned
1 Pound(s) 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. Suggested
Wine: Cakebread Sauvignon Blac Napa '92 Recipe by: David Garrido of
Jeffrey's, Austin, TX Posted to MC-Recipe Digest V1 #694 by Kathy
Meade <> on Jul 27, 1997

Nutrition (calculated from recipe ingredients)
Calories: 1555
Calories From Fat: 545
Total Fat: 61g
Cholesterol: 209.1mg
Sodium: 1249.6mg
Potassium: 2944mg
Carbohydrates: 183.4g
Fiber: 17.2g
Sugar: 78.4g
Protein: 68.9g

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