Angus tenderloin with sauteed mushrooms and texas caviar

Yield: 8 Servings

Measure Ingredient
2 pounds Angus beef tenderloin roast
Seasoned salt to taste
Pepper to taste
Sauteed mushrooms (follows)
Texas Caviar (follows)
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
1 can (15-oz)black-eyed peas
1 medium Tomato, chopped
4 Green onions, chopped
1 teaspoon Garlic, minced
½ Green bell pepper, finely
¼ cup Cilantro, chopped
½ cup Mild picante sauce
Salt to taste
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.


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