| 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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