Angus Tenderloin With Sauteed Mushrooms & T Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: 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,
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.
Source from luhu.jp
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.
Source from luhu.jp