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
                        juice of 1 lemon
   2      tablespoons   walnut oil
   2                    shallots -- diced
   2      cups          apricots -- diced
   2      tablespoons   basil -- chopped
   2      tablespoons   mint -- chopped
   2      teaspoons     sea salt

Preparation:

1 pound mixed greens -- clean 1 pound baby vegetables, cut in half lengthwise 3 each basil sprigs 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.