Broiled Beef With Mushroom Stuffing
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Broiled Beef With Mushroom Stuffing
  Beef    Stuffing    Mushrooms  
Last updated 6/12/2012 1:10:47 AM. Recipe ID 38135. Report a problem with this recipe.
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      Title: Broiled beef with mushroom stuffing
 Categories: Main dishes, Beef
      Yield: 4 Servings
   3/16 c  Butter or margarine
    1/4 lb Mushrooms,finely sliced
      1 pk Ham,sliced cooked(1 2/3oz)
   3/16 c  Green onions,minced
   1/16 ts Salt
   1/16 ts Pepper
      1 c  White-bread cubes(6 slices)
    2/3 ts Water
  1 1/2 lb Beef tenderloin roasts
           Watercress sprigs
           Cherry tomatoes(for garnish)

MMMMM-------------------BRANDIED TOMATO GRAVY------------------------
      1 cn Tomatoes(8oz)
      4 tb Butter or margarine
      2 tb Flour,all-purpose
      1 cn Beef broth(14oz)
      1 tb Brandy
    1/2 ts Meat-extract paste
    1/4 ts 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
  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.
  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
  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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Recipe ID 38135 (Apr 03, 2005)

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