Angus Tenderloin With Sauteed Mushrooms & Tex Recipe
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Ingredients : Angus Tenderloin With Sauteed Mushrooms & Tex Recipe
2 lb Angus beef tenderloin roast
Seasoned salt to taste
Pepper to taste
Sauteed mushrooms (follows)
Texas Caviar (follows)
SAUTEED MUSHROOMS
1 tbsp Butter
4 cup Mushrooms, whole
1/2 cup Onion, chopped
1 tsp Garlic salt
1/4 cup Chicken broth
1/2 cup Beef broth
1 cup Chablis wine
TEXAS CAVIAR
1 can (15-oz)black-eyed peas
1 medium Tomato, chopped
4 Green onions, chopped
1 tsp Garlic, minced
1/2 Green bell pepper, finely
Chopped
1/4 cup Cilantro, chopped
1/2 cup Mild picante sauce
Salt to taste
Pepper 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.
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