Angus Tenderloin with Sauteed Mushrooms and Texas Caviar

Angus Tenderloin with Sauteed Mushrooms and Texas Caviar

Yield: 8 Servings

2 pound Angus beef tenderloin roast
Seasoned salt to taste
Pepper to taste
Sauteed mushrooms (follows)
Texas Caviar (follows)

1 tb Butter
4 c Mushrooms, whole
1/2 c Onion, chopped
1 ts Garlic salt
1/4 c Chicken broth
1/2 c Beef broth
1 c Chablis wine

1 cn (15-oz)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-degree oven 45 minutes. Slice beef at an angle into 1/2 inch
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.