Angus tenderloin with sauteed mushrooms and texas caviar
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Angus beef tenderloin roast |
| Seasoned salt to taste | ||
| Pepper to taste | ||
| Sauteed mushrooms (follows) | ||
| Texas Caviar (follows) | ||
| 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 |
| TEXAS CAVIAR | ||
| 1 | can | (15-oz)black-eyed peas |
| 1 | medium | Tomato, chopped |
| 4 | Green onions, chopped | |
| 1 | teaspoon | Garlic, minced |
| ½ | Green bell pepper, finely | |
| Chopped | ||
| ¼ | cup | Cilantro, chopped |
| ½ | cup | Mild picante sauce |
| Salt to taste | ||
| Pepper to taste | ||
Directions
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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