Angus Tenderloin with Sauteed Mushrooms & Texas Caviar

Angus Tenderloin With Sauteed Mushrooms & Texas Caviar Recipe

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2 lb
beef tenderloin roast
salt and pepper to taste
4 can(s)
mushrooms, whole
1 Tbsp
1/2 c
onion, chopped
1 tsp
garlic salt
1/4 c
chicken broth
1/2 c
beef broth
1 c
chablis wine


1 can(s)
black-eyed peas
tomato, chopped
green onions, finely chopped
1 tsp
garlic clove, minced
green bell pepper, diced
1/4 c
cilantro leaves, finely chopped
1/2 c
picante sauce
salt and pepper to taste

How to Make Angus Tenderloin with Sauteed Mushrooms & Texas Caviar


  • 1Rub outside of tenderloin with seasoned salt and pepper.
  • 2Roast in a preheated 225 degree oven 45 minutes.
  • 3Slice beef at an angle into 1/2 inch slices.
  • 4Serve each portion with 3 ounces sliced beef, 1/2 cup each mushrooms and Texas Caviar.
  • 5SAUTEED MUSHROOMS: Heat butter in skillet until melted; add mushrooms and onions and cook until onions are tender.
  • 6Add garlic salt, broth and wine.
  • 7Simmer 15 minutes.
  • 8TEXAS CAVIAR: Combine peas, tomato, green onions, garlic, bell pepper, cilantro, picante sauce, salt and pepper in bowl.
  • 9Mix well, cover and chill 24 hours before serving.

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About Angus Tenderloin with Sauteed Mushrooms & Texas Caviar

Course/Dish: Beef
Other Tag: Quick & Easy

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