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 chopped
1/4 cup cilantro, chopped
1/2 cup mild picante sauce
1 salt to taste
1 pepper to taste
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.
Servings: 8 servings
Angus Tenderloin With Sauteed Mushrooms & Tex Recipe brought to you by Recipe Ideas
Categories: Meat; Mushroom; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into distant history, in truth as far back into recorded history as early Egypt, and possibly even further. In practice though, mostly, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to academics is a collection of tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Later on, in The time of the romans 25BC a roman called Apicius compiled a collection of documents which described recipes prepared by his fellow Romans. He describes how the meals were divided into hors d`oeuvres, main course and dessert, a very modern way of dining. Aspicius recounts how the early Romans were skilled in the use of many aromatic flavours, including some familiar names like thyme, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many new foods and herbs from the holy lands, such as parsley, basil and rosemary. The introduction of these new tastes created an increase in manuscripts on food, the majority of which are now in private cookery archives. Over the succeeding few centuries, the upper-class families of the West tried to serve the most extravagent meals, and consequentially cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, trying out, and writing down recipes that were common in the better off homes of the day. The TV revolution brings us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Angus Tenderloin With Sauteed Mushrooms & Tex recipe.
