Tenderloin with Sauteed Mushrooms & Texas Caviar

Name: Tenderloin with Sauteed Mushrooms and Texas Caviar
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: beef, tenderloin; seasoned salt; black pepper; mushrooms; caviar; butter; mushrooms; onions; garlic salt; chicken broth; beef stock; white wine; black-eyed peas; tomatoes; scallions, spring or green onions; garlic; green bell peppers; cilantro; picante sauce; salt; black pepper

YIELD

6 servings

PREP

15 min

COOK

45 min

READY

1 hrs

Ingredients

POUNDS BEEF, TENDERLOIN

X SEASONED SALT
to taste *

X BLACK PEPPER
to taste *

X MUSHROOMS
sauteed*see below *

X CAVIAR
texas*see below *

Sauteed mushrooms

TABLESPOON BUTTER

CUPS MUSHROOMS
whole *

CUP ONIONS
chopped

TEASPOON GARLIC SALT

CUP CHICKEN BROTH

CUP BEEF STOCK

CUP WHITE WINE
chablis *

Texas caviar

X BLACK-EYED PEAS *

MEDIUM TOMATOES
chopped

EACH SCALLIONS, SPRING OR GREEN ONIONS

TEASPOON GARLIC
minced

EACH GREEN BELL PEPPERS
finely chopped

CUP CILANTRO
chopped

CUP PICANTE SAUCE
mild *

X SALT
to taste *

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.