2 lb Angus beef tenderloin roast Seasoned salt to taste Pepper to taste Sauteed mushrooms (follows) Texas Caviar (follows) SAUTEED MUSHROOMS 1 tb Butter 4 c Mushrooms, whole 1/2 c Onion, chopped 1 t Garlic salt 1/4 c Chicken broth 1/2 c Beef broth 1 c Chablis wine TEXAS CAVIAR 1 cn (15-oz)black-eyed peas 1 md Tomato, chopped 4 Green onions, chopped 1 t Garlic, minced 1/2 Green bell pepper, finely Chopped 1/4 c Cilantro, chopped 1/2 c 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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