Angus Tenderloin with Sauteed Mushrooms and Texas Caviar
45
45
Ingredients
| 2 | pounds |
beef, tenderloin
|
* |
| 1 | x |
seasoned salt
to taste |
* |
| 1 | x |
black pepper
freshly ground |
* |
| Sauteed mushrooms | |||
| 1 | tablespoon |
butter
|
|
| 4 | cups |
mushrooms
whole |
* |
| ½ | cup |
onions
chopped |
|
| 1 | teaspoon |
garlic salt
|
|
| ¼ | cup |
chicken broth
|
|
| ½ | cup |
beef stock
|
|
| 1 | cup |
white wine
chablis |
* |
| Texas caviar | |||
| 1 | can |
black-eyed peas
|
* |
| 1 | medium |
tomatoes
chopped |
|
| 4 | each |
scallions, spring or green onions
|
|
| 1 | teaspoon |
garlic
minced |
|
| ½ | each |
green bell peppers
finely, chopped |
|
| ¼ | cup |
cilantro
chopped |
|
| ½ | cup |
picante sauce
mild |
* |
| 1 | x |
salt
to taste |
* |
| 1 | x |
black 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.
Nutrition Facts
Serving Size 87g (3.1 oz)Amount per Serving
Calories 6033% of calories from fat
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
6%
Trans Fat
0g
Cholesterol 5mg
2%
Sodium 72mg
3%
Total Carbohydrate
3g
3%
Dietary Fiber 2g
9%
Sugars g
Protein
4g
Vitamin A 11%
•
Vitamin C 24%
Calcium 5%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
