Angus Tenderloin With Sauteed Mushrooms And Texas Caviar Recipe

• 2 lb Angus beef tenderloin roast Seasoned salt to taste Pepper to taste Sauteed mushrooms (follows) Texas Caviar (follows) SAUTEED MUSHROOMS
• 1 Tbsp. Butter
• 4 c. Mushrooms, whole
• 1/2 c. Onion, minced
• 1 tsp Garlic salt
• 1/4 c. Chicken broth
• 1/2 c. Beef broth
• 1 c. Chablis wine TEXAS CAVIAR
• 1 can (15-ounce)black-eyed peas
• 1 med Tomato, minced
• 4 x Green onions, minced
• 1 tsp Garlic, chopped
• 1/2 x Green bell pepper, finely Minced
• 1/4 c. Cilantro, minced
• 1/2 c. Mild picante sauce Salt to taste Pepper to taste

1. Rub outside of tenderloin with seasoned salt and pepper.
2. Roast in a preheated 225-degree oven 45 min.
3. Slice beef at an angle into 1/2inch slices.
4. Serve each portion with 3 ounces sliced beef, 1/2 c. each mushrooms and Texas Caviar.
5. SAUTEED MUSHROOMS: Heat butter in skillet till melted; add in mushrooms and onions and cook till onions are tender.
6. Add in garlic salt, broths and wine.
7. Simmer 15 min.
8. TEXAS CAVIAR: Combine peas, tomato, green onions, garlic, bell pepper, cilantro, picante sauce, salt and pepper in bowl.
9. Mix well, cover and refrigerate24 hrs before serving.

tenderloin, butter, mushrooms, onion, garlic, chicken broth, beef broth, chablis wine texas caviar, peas, tomato, green onions, garlic, green bell pepper, cilantro, picante sauce salt

Taken from cookeatshare.com/recipes/angus-tenderloin-with-sauteed-mushrooms-and-texas-caviar-65528 (may not work)