Angus Tenderloin with Sauteed Mushrooms and Texas Caviar

Title:
Angus Tenderloin with Sauteed Mushrooms and Texas Caviar

Yield:
8 Servings

Categories:
Meats




Ingredients:





     2 lb Angus beef tenderloin roast


          Seasoned salt to taste


          Pepper to taste


          Sauteed mushrooms (follows)


          Texas Caviar (follows)


          SAUTEED MUSHROOMS


     1 tb Butter


     4 c  Mushrooms, whole


   1/2 c  Onion, chopped


     1 ts Garlic salt


   1/4 c  Chicken broth


   1/2 c  Beef broth


     1 c  Chablis wine


          TEXAS CAVIAR


     1 cn (15-oz)black-eyed peas


     1 md Tomato, chopped


     4    Green onions, chopped


     1 ts Garlic, minced


   1/2    Green bell pepper, finely


          Chopped


   1/4 c  Cilantro, chopped


   1/2 c  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, 1/2 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.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip