Angus tenderloin with sauteed mushrooms & t

Yield: 8 Servings

Ingredients:

2 lb Angus beef tenderloin roast

Instructions:

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.