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How To make Angus Tenderloin with Sauteed Mushrooms and Texas Caviar
2 pounds Angus beef tenderloin roast
Seasoned salt to taste Pepper to taste Sauteed mushrooms (follows) Texas Caviar (follows) SAUTEED MUSHROOMS 1 tablespoon Butter
4 cups Mushrooms
whole
1/2 cup Onion :
chopped
1 teaspoon 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 medium Tomato chopped
4 Green onions :
chopped
1 teaspoon 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
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.
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.
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Angus Tenderloin Sauteed - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Angus Tenderloin Sauteed Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
Sauteed Mushrooms (Follows)
4 : Green Onions, Chopped
1/2 c : Beef Broth
Salt to Taste
1 ts : Garlic, Minced
Sauteed Mushrooms
Chopped
1 tb : Butter
4 c : Mushrooms, Whole
1 c : Chablis Wine
1/2 c : Mild Picante Sauce
2 lb : Angus Beef Tenderloin Roast
Black Pepper; to Taste
1 ts : Garlic Salt
Texas Caviar
1/4 c : Chicken Broth
Seasoned Salt to Taste
1 md : Tomato, Chopped
Texas Caviar (Follows)
1/2 c : Onion; Chopped
1/4 c : Cilantro, Chopped
Black Pepper; to Taste
1 cn : (15-oz)black-eyed Peas
1/2 : Green Bell Pepper, Finely
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