| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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