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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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.
Suggested Wine: Cakebread Sauvignon Blac Napa '92
| Ingredients:
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
1 Lemon, juice of
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
3 Basil sprigs |
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