This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Angus Tenderloin with Sauteed Mushrooms and Texas Caviar

x

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.

How To make Angus Tenderloin with Sauteed Mushrooms and Texas Caviar's Videos

Relevant Articles

Shares

x

Categories

x

Menu