Yield: 8 Servings

2 lb Angus beef tenderloin roast – Gras Finnish
Seasoned salt to taste
Pepper to taste
Sauteed mushrooms (follows)
Texas Caviar (follows)
SAUTEED MUSHROOMS
1 tb Butter – Real Butter
4 c Mushrooms, whole
1/2 c Onion, chopped
1 ts Garlic salt
1 c Chablis wine

Side Dish

TEXAS CAVIAR

1 can (15-oz)black-eyed peas
1 medim Tomato, chopped
4 Green onions, chopped
1 ts 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

Cooking 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.

The following two tabs change content below.
Christy is a Certified Wellness Coach and has a passion for empowering and educating individuals. She has over 10 years experience in the Health and Wellness industry and continues to pursue health and wellness activities through weight training, aerobics, and dance. Connect with us on our Google Plus Page Active. Healthy. Well.