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Angus Tenderloin with Sauteed Mushrooms and Texas Caviar Recipe

Serves 8


  • 2 pounds angus beef tenderloin roast
  • Seasoned salt and pepper to taste
  • Sauteed mushrooms (follows)
  • Texas caviar (follows)
  • 1 tbsp butter
  • 4 cups 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
  • 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


1. Rub outside of tenderloin with seasoned salt and pepper.
2. Roast in a preheated 225-degree oven for 45 minutes.
3. Slice beef at an angle into 1/2" slices.
4. Serve each portion with 3 ounces sliced beef, 1/2 cup each mushrooms and Texas Caviar.
5. Sauteed Mushrooms: Heat butter in skillet until melted; add mushrooms and onions and cook until onions are tender.
6. Add garlic salt, broths and wine. Simmer 15 minutes.
7. Texas Caviar: Combine peas, tomato, green onions, garlic, bell pepper, cilantro, picante sauce, salt and pepper in bowl.
7. Mix well, cover and chill 24 hours before serving.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Meat and Poultry / Beef
Course:Main Dish
Cuisine:American / Southwestern
Preparation Method:Roast

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