2 pounds Angus beef tenderloin roast Seasoned salt to taste Pepper to taste Sauteed mushrooms (follows) Texas Caviar (follows) SAUTEED MUSHROOMS 1 tablespoon Butter 4 cups Mushrooms -- whole 1/2 cup Onion -- chopped 1 teaspoon 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 teaspoon 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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