Angus Tenderloin with Sauteed Mushrooms and Texas Caviar
| Yield: | 8 Servings |
| Categories: | Meats |
| 2 | lb | Angus beef tenderloin roast |
| Seasoned salt to taste | ||
| Pepper to taste | ||
| Sauteed mushrooms (follows) | ||
| Texas Caviar (follows) | ||
| SAUTEED MUSHROOMS | ||
| 1 | tb | Butter |
| 4 | c | Mushrooms, whole |
| 1/2 | c | Onion, chopped |
| 1 | ts | 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 | ts | 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 |
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