Tenderloin with Sauteed Mushrooms & Texas Caviar
Slow-roasted beef tenderloin paired with wine-simmered mushrooms and zesty Texas Caviar made with black-eyed peas, cilantro and picante sauce. A Lone Star showstopper that feeds a crowd.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
1 hrsY’all, this is Texas entertaining at its finest.
A buttery beef tenderloin gets seasoned simply and roasted low and slow until it’s melt-in-your-mouth tender, then sliced thick at an angle for that steakhouse presentation.
On the side, whole mushrooms swim in a rich bath of Chablis, beef stock and chicken broth until they’re earthy and deeply savory.
But the real scene-stealer? That Texas Caviar: a punchy, chilled salsa of black-eyed peas, fresh tomato, green onions, bell pepper and cilantro kicked up with picante sauce.
Make the caviar a full day ahead so those flavors get real friendly with each other.
Kitchen Tips
- Let the tenderloin rest 10 minutes after roasting before slicing so the juices redistribute evenly.
- Use whole mushrooms rather than sliced for a more substantial, meaty bite in the saute.
- The Texas Caviar truly needs that full 24-hour chill. Don’t skip it. The flavors meld from bright and sharp into something smooth and addictive.
- Slice the beef against the grain at a sharp angle for the most tender, wide slices.
Ingredients
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.
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