Angus Tenderloin with Sauteed Mushrooms and Texas Caviar

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8 Servings

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Angus Tenderloin with Sauteed Mushrooms and Texas Caviar Ingredients

2 lb Angus beef tenderloin roast	1 c Chablis wine
Seasoned salt to taste	TEXAS CAVIAR
Pepper to taste	1 cn (15-oz)black-eyed peas
Sauteed mushrooms (follows)	1 md Tomato, chopped
Texas Caviar (follows)	4 Green onions, chopped
SAUTEED MUSHROOMS	1 ts Garlic, minced
1 tb Butter	1/2 Green bell pepper, finely
4 c Mushrooms, whole	Chopped
1/2 c Onion, chopped	1/4 c Cilantro, chopped
1 ts Garlic salt	1/2 c Mild picante sauce
1/4 c Chicken broth	Salt to taste
1/2 c Beef broth	Pepper to taste

Instructions for Angus Tenderloin with Sauteed Mushrooms and Texas Caviar

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

Main Ingredient: ChickenCuisine: Uncategorized