Tenderloin with Sauteed Mushrooms and Texas Caviar

Yields:	6-8 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	45 minutes
	Ready In	1 hours

Ingredients

2	pounds	beef, tenderloin
1	x	seasoned salt	to taste
1	x	black pepper	to taste
1	x	mushrooms	sauteed*see below
1	x	caviar	texas*see below
		---	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	white wine	chablis
		---	Texas Caviar
1	x	black-eyed peas
1	medium	tomato	chopped
4	each	scallions, spring or green onions
1	teaspoon	garlic	minced
1/2	each	green bell pepper	finely chopped
1/4	cup	cilantro	chopped
1/2	cup	picante sauce	mild
1	x	salt	to taste
1	x	black pepper	to taste

Directions

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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