Angus Tenderloin with Sauteed Mushrooms and Texas Caviar

Yields:6 servings
Rate this Recipe
Recipe Cooking TimePreparation1 day 15 min
Cooking1 hours
Ready In1 day 1 hour 15

Ingredients

2 pounds beef tenderloin
1 x seasoned salt to taste
1 x black pepper freshly ground
--- 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 can 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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Member Review

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Curried Venison

Scrumptious. Used this recipe for chicken breast cut up as well. Awesome.No need to wait an hour, just keep going til it's at simmer,include the browned meat,and when fork tender add the flour mixture and yolk at the end and cook a few min. more to thicken and cook flour. Bellisimo !!