Recipe - Angus Tenderloin With Sauteed Mushrooms And Texas Caviar

2 pound Angus beef tenderloin roast
Seasoned salt to taste
Pepper to taste
Sauteed mushrooms (follows)
Texas Caviar (follows)
SAUTEED MUSHROOMS
1 tablespoon Butter
4 cup Mushrooms, whole
One half cup Onion, chopped
1 teaspoon Garlic salt
One fourth cup Chicken broth
One half cup Beef broth
1 cup Chablis wine
TEXAS CAVIAR
1 cn (15oz)blackeyed peas
1 md Tomato, chopped
4 Green onions, chopped
1 teaspoon Garlic, minced
One half Green bell pepper, finely
Chopped
One fourth cup Cilantro, chopped
One half cup Mild picante sauce
Salt to taste
Pepper to taste

Rub outside of tenderloin with seasoned salt and pepper. Roast in a
preheated 225degree oven 45 minutes. Slice beef at an angle into 1/2inch
slices. Serve each portion with 3 ounces cut or sliced up beef, One half 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