A recipe for Angus Tenderloin with Sauteed Mushrooms and Texas Caviar. Follow the simple recipe instructions for Angus Tenderloin with Sauteed Mushrooms and Texas Caviar shared by other home cooking experts.
Ingredients
2 pounds Angus beef tenderloin roastSeasoned salt to taste
Pepper to taste
Sauteed mushrooms (follows)
Texas Caviar (follows)
SAUTEED MUSHROOMS: 1 Tbs. Butter
4 cups Mushrooms, whole
1/2 cup Onion, chopped
1 Tsp. 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 Tsp. 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
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, 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.
