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Angus Tenderloin with Sauteed Mushrooms & Texas Caviar

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Submitted by kundan shah

YIELD

6 servings

PREP

1 days

COOK

1 hrs

READY

1 days

Ingredients

2 907.2
POUNDS G BEEF, TENDERLOIN *
1 1
X X SEASONED SALT
to taste *
1 1
X X BLACK PEPPER
freshly ground *
Sauteed mushrooms
1 15
TABLESPOON ML BUTTER
4 946
CUPS ML MUSHROOMS
whole *
½ 118
CUP ML ONIONS
chopped
1 5
TEASPOON ML GARLIC SALT
¼ 59
CUP ML CHICKEN BROTH
½ 118
CUP ML BEEF STOCK
1 237
CUP ML WHITE WINE
chablis *
Texas caviar
1 1
CAN CAN BLACK-EYED PEAS *
1 1
MEDIUM MEDIUM TOMATOES
chopped
4 4
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
1 5
TEASPOON ML GARLIC
minced
½ 0.5
EACH EACH GREEN BELL PEPPERS
finely, chopped
¼ 59
CUP ML CILANTRO
chopped
½ 118
CUP ML PICANTE SAUCE
mild *
1 1
X X SALT
to taste *
1 1
X 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 Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 60 33% 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?
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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