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  • Angus Tenderloin With Sauteed Mushrooms And Texas Caviar

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    Ingredients

    • 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

    Directions

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

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