Angus Tenderloin with Sauteed Mushrooms & Texas Caviar

Angus Tenderloin With Sauteed Mushrooms & Texas Caviar

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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
  • 1
    tomato, chopped
  • 4
    green onions, finely chopped
  • 1 tsp
    garlic clove, minced
  • 1/2
    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


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