Yield: 8 Servings
Measure | Ingredient |
---|---|
2 pounds | Angus beef tenderloin roast |
\N \N | Seasoned salt to taste |
\N \N | Pepper to taste |
\N \N | Sauteed mushrooms (follows) |
\N \N | Texas Caviar (follows) |
\N \N | SAUTEED MUSHROOMS |
1 tablespoon | Butter |
4 cups | Mushrooms, whole |
½ cup | Onion, chopped |
1 teaspoon | Garlic salt |
¼ cup | Chicken broth |
½ cup | Beef broth |
1 cup | Chablis wine |
\N \N | TEXAS CAVIAR |
1 can | (15-oz)black-eyed peas |
1 medium | Tomato, chopped |
4 \N | Green onions, chopped |
1 teaspoon | Garlic, minced |
½ \N | Green bell pepper, finely |
\N \N | Chopped |
¼ cup | Cilantro, chopped |
½ cup | Mild picante sauce |
\N \N | Salt to taste |
\N \N | Pepper to taste |
Rub outside of tenderloin with seasoned salt and pepper. Roast in a preheated 225-degree oven 45 minutes. Slice beef at an angle into 1/2inch slices. Serve each portion with 3 ounces sliced beef, ½ cup each mushrooms and Texas Caviar. SAUTEED MUSHROOMS: Heat butter in skillet until melted; add mushrooms and onions and cook until onions are tender. Add garlic salt, broths and wine. Simmer 15 minutes.
TEXAS CAVIAR: Combine peas, tomato, green onions, garlic, bell pepper, cilantro, picante sauce, salt and pepper in bowl. Mix well, cover and chill 24 hours before serving.