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Recipe Name: Angus Tenderloin With Sauteed Mushrooms And Texas Caviar Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Meats Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
2 Pound(s) Angus beef tenderloin roast
Seasoned salt to taste
pepper to taste
Sauteed mushrooms, follows
Texas Caviar, follows
SAUTEED MUSHROOMS
1 Tablespoon(s) Butter
4 Cup(s) Mushrooms, whole
1/2 Cup(s) Onion, chopped
1 Teaspoon(s) Garlic salt
1/4 Cup(s) Chicken broth
1/2 Cup(s) Beef broth
1 Cup(s) Chablis wine
TEXAS CAVIAR
1 15-ozblack-eyed peas
1 Tomato, chopped
4 Green onions, chopped
1 Teaspoon(s) Garlic, minced
1/2 Green bell pepper, finely
chopped
1/4 Cup(s) Cilantro, chopped
1/2 Cup(s) Mild picante sauce
Salt 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. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 44
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 3.8mg
Sodium: 435.9mg
Potassium: 249mg
Carbohydrates: 6.2g
Fiber: 1.8g
Sugar: 1.8g
Protein: 2.1g


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