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 lb Angus beef tenderloin roast
Seasoned salt -- to taste
Pepper -- to taste
Sauteed Mushrooms:
1 tb Butter
4 c Whole mushrooms
1/2 c Onion -- chopped
1 ts Garlic salt
1/4 c Chicken broth
1/2 c Beef broth
1 c Chablis wine
Texas Caviar:
15 oz Can black-eyed peas
1 md Tomato -- chopped
4 Green onions -- chopped
1 ts Garlic -- minced
1/2 Green bell pepper --
- finely chopped
1/4 c Cilantro -- chopped
1/2 c Mild picante sauce
Salt -- to taste
Pepper to taste
Rub outside of tenderloin with seasoned salt and pepper. Roast in a
preheated 225°F oven 45 minutes. Slice beef at an angle into 1/2"
slices. Serve each portion with 3 oz 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.
