Ingredients: |
Ingredients: 1/2 cup butter or margarine
3/4 pound mushrooms, finely chopped
1 4 or 6 oz. package sliced cooked ham, diced
1/2 cup minced green onions
1/4 tsp. salt
1/4 tsp. pepper
3 cups white-bread cubes (6 slices)
2 tbsp. water 2- 1 1/2 lb. beef loin tenderloin roasts (center pieces)
watercress sprigs and cherry tomatoes for garnish
Brandied Tomato Gravy:
8 oz. can tomatoes
4 tbsp. butter or margarine
2 tbsp. all-purpose flour
13 3/4 oz. can beef broth
1/2 tsp. brandy
1/2 tsp pepper
1/2 tsp. meat extract paste
1/4 tsp. salt
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Directions: |
Directions:Prepare mushroom stuffing: In 12 in. 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.
Make a lengthwise cut, about 1 1/2 inches deep, along center of each beef loin tenderloin roast. Into cut section of each tenderloin, spoon half of the mushroom mixture; pack mixture firmly. With string, tie each tenderloin securely in several places to hold cut edges together.
Preheat broiler. Place both tenderloins, cut-side up on rack in broiling pan; broil for 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 desired temperature.
Prepare Brandied Tomato Gravy. Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside. In 1 quart saucepan over medium heat, melt butter. Stir in flour until blended; cook 1 minute. Gradually stir in beef broth, reserved tomato liquid and tomatoes, brandy, pepper, salt and meat-extract paste. Cook, stirring constantly, until slightly thickened.
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 springs and cherry tomatoes. Makes 10 servings. |
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