Ingredients Jump to Instructions ↓

  1. 2 lb Angus beef tenderloin roast Seasoned salt to taste Pepper to taste Sauteed mushrooms (follows) Texas Caviar (follows) SAUTEED MUSHROOMS

  2. 1 tb Butter

  3. 4 c Mushrooms, whole

  4. 1/2 c Onion, chopped

  5. 1 t Garlic salt

  6. 1/4 c Chicken broth

  7. 1/2 c Beef broth

  8. 1 c Chablis wine TEXAS CAVIAR

  9. 1 cn (15-oz)black-eyed peas

  10. 1 md Tomato, chopped

  11. 4 Green onions, chopped

  12. 1 t Garlic, minced

  13. 1/2 Green bell pepper, finely Chopped

  14. 1/4 c Cilantro, chopped

  15. 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

  16. 45 minutes. Slice beef at an angle into 1/2inch slices. Serve each portion with

  17. 3 ounces sliced beef,

  18. 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

  19. 15 minutes.

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback