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.