Angus Tenderloin with Sauteed Mushrooms& Tex

1 tb Butter

4 c Mushrooms, whole

1/2 c Onion, chopped

1 t Garlic salt

1/4 c Chicken broth

1/2 c Beef broth

1 c Chablis wine TEXAS CAVIAR

1 cn (15-oz)black-eyed peas

1 md Tomato, chopped

4 Green onions, chopped

1 t 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 1/2inch 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.