Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    vegetable oil
   2                    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
   1                    lemon -- juice of
   2      tablespoons   walnut oil
   2                    shallots -- diced
   2      cups          apricots -- diced
   2      tablespoons   basil -- chopped
   2      tablespoons   mint -- chopped
   2      teaspoons     sea salt
   1      pound         mixed greens -- clean
   1      pound         baby vegetables -- cut in half
                        -- lengthwise
   3                    basil sprigs

Preparation:

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 sauté pan, at high heat, sear the beef for 45 seconds to 1 minute on each side. While the beef is cooking in the oven, sauté‚‚ 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.