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.