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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:
Preparation Time:
Number of Servings: 8

2 Pound(s) Angus beef tenderloin roast
Seasoned salt to taste
pepper to taste
Sauteed mushrooms, follows
Texas Caviar, follows
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
1 15-ozblack-eyed peas
1 Tomato, chopped
4 Green onions, chopped
1 Teaspoon(s) Garlic, minced
1/2 Green bell pepper, finely
1/4 Cup(s) Cilantro, chopped
1/2 Cup(s) Mild picante sauce
Salt 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. File

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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