*  Exported from  MasterCook  *
 
          ANGUS TENDERLOIN WITH SAUTEED MUSHROOMS AND TEXAS CAVIAR
 
 Recipe By     :
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Meats                            Chronicle
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        Angus beef tenderloin roast
                         Seasoned salt to taste
                         Pepper to taste
                         Sauteed mushrooms (follows)
                         Texas Caviar (follows)
                         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           Chablis wine
                         TEXAS CAVIAR
    1      can           (15-oz)black-eyed peas
    1      medium        Tomato -- chopped
    4                    Green onions -- chopped
    1      teaspoon      Garlic -- minced
      1/2                Green bell pepper -- finely
                         Chopped
      1/4  cup           Cilantro -- chopped
      1/2  cup           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.
 
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