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Angus Tenderloin With Sauteed Mushrooms & T

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      Title: ANGUS TENDERLOIN WITH SAUTEED MUSHROOMS & T
 Categories: Meats, Chronicle
      Yield: 8 Servings
 
      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
 
  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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