Tenderloin with Sauteed Mushrooms and Texas Caviar

• 2 pounds beef, tenderloin
• 1 x seasoned salt to taste
• 1 x black pepper to taste
• 1 x mushrooms sauteed*see below
• 1 x caviar texas*see below
• 1 tablespoon butter
• 4 cups mushrooms whole
• 1/2 cup onions chopped
• 1 teaspoon garlic salt
• 1/4 cup chicken broth
• 1/2 cup beef stock
• 1 cup white wine chablis
• 1 x black-eyed peas
• 1 medium tomatoes chopped
• 4 each scallions, spring or green onions
• 1 teaspoon garlic minced
• 1/2 each green bell peppers finely chopped
• 1/4 cup cilantro chopped
• 1/2 cup picante sauce mild
• 1 x salt to taste
• 1 x black pepper to taste

1. Rub outside of tenderloin with seasoned salt and pepper.
2. Roast in a preheated 225-degree oven 45 minutes.
3. Slice beef at an angle into 1/2inch slices.
4. Serve each portion with 3 ounces sliced beef, 1/2 cup each mushrooms and Texas Caviar.
5. SAUTEED MUSHROOMS: Heat butter in skillet until melted; add mushrooms and onions and cook until onions are tender.
6. Add garlic salt, broths and wine.
7. Simmer 15 minutes.
8. TEXAS CAVIAR: Combine peas, tomato, green onions, garlic, bell pepper, cilantro, picante sauce, salt and pepper in bowl.
9. Mix well, cover and chill 24 hours before serving.

beef, salt, black pepper, mushrooms, below, butter, mushrooms, onions, garlic salt, chicken broth, beef stock, white wine chablis, blackeyed peas, tomatoes, scallions, garlic, green bell peppers, cilantro, picante sauce, salt, black pepper

Taken from recipeland.com/recipe/v/tenderloin-sauteed-mushrooms-te-41586 (may not work)