Angus Tenderloin with Sauteed Mushrooms and Texas Caviar

2 pounds Angus beef tenderloin roast

Seasoned salt to taste Pepper to taste Sauteed mushrooms (follows) Texas Caviar (follows) SAUTEED MUSHROOMS 1 tablespoon Butter

4 cups Mushrooms -- whole

1/2 cup Onion -- chopped

1 teaspoon Garlic salt

1/4 cup Chicken broth

1/2 cup Beef broth

1 cup Chablis wine

TEXAS CAVIAR 1 can (15-oz)black-eyed peas

1 medium Tomato -- chopped

4 Green onions -- chopped

1 teaspoon Garlic -- minced

1/2 Green bell pepper -- finely

Chopped 1/4 cup Cilantro -- chopped

1/2 cup 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.