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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Number of Servings: 4 |
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Directions: 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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