Angus Tenderloin With Sauteed Mushrooms & Tex Recipe
2 lb angus beef tenderloin roast
1 seasoned salt to taste
1 pepper to taste
1 sauteed mushrooms (follows)
1 texas caviar (follows)
1 sauteed mushrooms
1 tbsp butter
4 cup 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
1 texas caviar
1 can (15-oz)black-eyed peas
1 medium tomato, chopped
4 green onions, chopped
1 tsp garlic, minced
1/2 green bell pepper, finely
1/4 cup cilantro, chopped
1/2 cup mild picante sauce
1 salt to taste
1 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
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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Food Tips of the Week
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* Use soya flour or soy baking mix.
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Foods containing allyl sulfides
( includes pickled shallots, chives and spring onions)
The alliaceae family of vegetables is rich in allyl sulfides, a chemical which experts believe may be linked to a reduced risk of stomach and colon cancer.
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