Angus Tenderloin with Sauteed Mushrooms & Texas Caviar

This is special-occasion beef done Texas-style: a whole tenderloin rubbed with seasoned salt and pepper, then roasted low and slow at 225°F until perfectly medium-rare throughout (no gray band, just rosy pink edge to edge).

You slice it thin and serve each portion with two bold accompaniments: mushrooms simmered in butter, wine, and beef broth until they soak up all that savory liquid, and Texas Caviar, a bright, spicy salsa of black-eyed peas marinated overnight with tomatoes, cilantro, and picante sauce.

The combination is rich, tangy, and utterly satisfying.

Pro Tips

• Low and slow roasting: 225°F for 45 minutes yields even, gentle cooking that keeps the tenderloin tender.
• Marinate Texas Caviar 24 hours: A full day lets flavors meld and peas absorb all the spicy, herby goodness.
• Slice at an angle: Cutting on the bias creates larger, more impressive slices.
• Simmer mushrooms fully: Fifteen minutes of simmering concentrates the wine and broth into a flavorful glaze.

Variations

• Grill the tenderloin: Sear over high heat for crust, then finish in a 225°F oven for even cooking.
• Add heat to caviar: Stir in diced jalapeños or serrano peppers for extra fire.