*  Exported from  MasterCook  *
 
                    Broiled Beef with Mushroom Stuffing
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/8   c            Butter or margarine
      1/4   lb           Mushrooms,finely sliced
    1       pk           Ham,sliced cooked (1 2/3oz)
      1/8   c            Green onions,minced
      1/8   t            Salt
      1/8   t            Pepper
    1       c            White-bread cubes (6 slices)
      2/3   t            Water
    1 1/2   lb           Beef tenderloin roasts
                         Watercress sprigs
                         Cherry tomatoes (for garnish)
                         -----BRANDIED TOMATO GRAVY-----
    1       cn           Tomatoes (8oz)
    4       T            Butter or margarine
    2       T            Flour,all-purpose
    1       cn           Beef broth (14oz)
    1       T            Brandy
      1/2   t            Meat-extract paste
      1/4   t            Salt
 
   1. Dice ham slices; prepare mushroom stuffing. In 12″ skillet over medium
   heat, melt butter or margarine; add mushrooms, ham, green onions, salt, and
   pepper; cook until vegetables are tender, stirring frequently. Remove
   skillet from heat. Add bread cubes and water; toss gently to mix well; set
   aside.
   2. Make a lengthwise cut, about 1 1/2 inches deep, along center of each
   tenderloin roast. Into cut section of each tenderlon, spoon half of the
   mushroom mixture; pack mixture firmly. With string, tie each tenderloin
   securely in several places to hold cut edges of meat together.
   3. Preheat broiler if manufacturer directs. Place both tenderloins, cut
   side up, on rack in broiling pan; broil 15 minutes. If necessary, cover
   stuffing with foil to prevent it from browning and drying out. Carefully
   turn tenderloins, cut side down, and broil 15 minutes longer for rare or
   until of desired doneness.
   4. Meanwhile, prepare Brandied Tomato Gravy.
   5. To serve, place tenderloins on cutting board; let stand 10 minutes for
   easier slicing. Remove string; slice meat. Arrange slices on warm large
   platter; garnish with watercress sprigs and cherry tomatoes. Serve gravy in
   gravy boat.
   *** BRANDIED TOMATO GRAVY ***
   1. Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside.
   2. In 1-quart saucepan over medium heat, melt butter or margarine. Stir in
   flour; cook 1 minute.
   3. Gradually stir in beef broth, tomato liquid and tomatoes, brandy,
   meat-extract paste and salt; cook, stirring until gravy thickens and
   boils.
   NOTE: Meat-extract paste is an extract of meat, concentrated to a paste,
   with seasoning added and packed in a jar. It is available in most
   supermarkets.
  
 
 
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