Angus Tenderloin With Sauteed Mushrooms & Texmeats 2 lb angus beef tenderloin roast 1 seasoned salt to taste 1 pepper to taste 1 sauteed mushrooms (follows) 1 texas caviar (follows) 1 sauteed mushrooms 1 tablespoon butter 4 cup 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 1 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 1 chopped 1/4 cup cilantro, chopped 1/2 cup mild picante sauce 1 salt to taste 1 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. |
