Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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