2 lbs Angus beef tenderloin roast
Seasoned salt to taste
Pepper to taste
Sauteed mushrooms (follows)
Texas Caviar (follows)
SAUTEED MUSHROOMS
1 tbsp Butter
4 cup Mushrooms, whole
1/2 cup Onion, chopped
1 tsp Garlic salt
1/4 cup Chicken broth
1/2 cup Beef broth
1 cup Chablis wine
TEXAS CAVIAR
1 can (15-oz)black-eyed peas
1 med Tomato, chopped
4 Green onions, chopped
1 tsp Garlic, minced
1/2 Green bell pepper, finely
Chopped
1/4 cup Cilantro, chopped
1/2 cup Mild picante sauce
Salt to taste
Pepper to taste
Directions
Rub outside of tenderloin with seasoned salt and pepper.
Roast in a preheated 225°F oven 45 minutes.
Slice beef at an angle into ˝inch slices.
Serve each portion with 3 ounces sliced beef, ˝ 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.
Texas caviar: combine peas, tomato, green onions, garlic, bell pepper, cilantro, picante sauce, salt and pepper in bowl.