| 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 |