Angus Tenderloin with Sauteed Mushrooms and Texas Caviar
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41
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.
