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Add a photoПорций: 8
Ингредиенты
- 1 Tbsp. Vegetable oil
- 2 x Beef tenderloins, cleaned
- 1/2 c. Adobo sauce, see directions
- 1/2 c. White wine
- 1/4 c. Sugar
- 1/2 c. Hibiscus flowers, dry
- 1/2 c. Ginger, peeled and diced
- Juice of 1 lemon
- 2 Tbsp. Walnut oil
- 2 x Shallots, diced
- 2 c. Apricots, diced
- 2 Tbsp. Basil, minced
- 2 Tbsp. Mint, minced
- 2 tsp Sea salt
- 1 lb Mixed greens, cleaned
- 1 lb Baby vegetables, cut in halves length
- 3 x Basil sprigs
Инструкции
- 1. Adobo sauce: Soak chiles in warm water for 15 min and puree.
- 2. Marinate beef in adobo sauce and vegetable oil; keep refrigerated till 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 min. 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/fry 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/fry baby vegetables with basil sprigs in vegetable oil for 2 min and deglaze the pan with 1 oz 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 8 servings | |
| Calories 273 | |
| Calories from Fat 150 | 55% |
| Total Fat 16.78g | 21% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.04g | |
| Cholesterol 19mg | 6% |
| Sodium 1505mg | 63% |
| Potassium 364mg | 10% |
| Total Carbs 22.03g | 6% |
| Dietary Fiber 5.0g | 17% |
| Sugars 10.23g | 7% |
| Protein 9.37g | 15% |
