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Angus Tenderloin with Sauteed Mushrooms and Texas Caviar

 

39

Yield

6

servings

Prep

1

days

Cook

1

hrs

Ready

1

days

Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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.

 

* not incl. in nutrient facts

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Comments

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?

 

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