ANGUS TENDERLOIN WITH SAUTEED MUSHROOMS AND TEXAS CAVIAR
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Chronicle
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Angus beef tenderloin roast
Seasoned salt to taste
Pepper to taste
Sauteed mushrooms (follows)
Texas Caviar (follows)
SAUTEED MUSHROOMS
1 tablespoon Butter
4 cups Mushrooms -- whole
1/2 cup Onion -- chopped
1 teaspoon Garlic salt
1/4 cup Chicken broth
1/2 cup Beef broth
1 cup Chablis wine
TEXAS CAVIAR
1 can (15-oz)black-eyed peas
1 medium Tomato -- chopped
4 Green onions -- chopped
1 teaspoon Garlic -- minced
1/2 Green bell pepper -- finely
Chopped
1/4 cup Cilantro -- chopped
1/2 cup Mild picante sauce
Salt to taste
Pepper to taste
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, 1/2 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.
