Beef Tenderloin With Mushroom Stuffing and Brandied Tomato Gravy

Ingredients

Directions

In 12-inch skillet over medium heat, melt butter.

Add mushrooms, ham, onions, salt and pepper.

Cook until vegetables are tender, stirring frequently.

Remove pan from heat; add bread cubes and water; toss gently.

Mix well and set aside for 1 hour.

Make a lengthwise cut about 1 1/2-inches deep along center of each tenderloin; spoon half of mushroom mixture into cut section.

Pack firmly.

With string, tie each loin securely in several places to hold cut edges of meat securely.

Preheat broiler.

Place both tenderloins, cut side up on rack in broiling pan.

Broil 15 minutes. If necessary, cover stuffing with foil to keep from browning and drying out.

Carefully turn tenderloins, cut side down, and broil 15 minutes longer for rare or until desired doneness.

Meanwhile, 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, reserved tomatoes and liquid, brandy, pepper, meat extract paste and salt.

Cook, stirring constantly, until slightly thickened.

To serve, place loins on cutting board.

Let stand 10 minutes for easier slicing.

Remove string, slice meat.

Arrange slices on warm platter, garnish with watercress and cherry tomatoes.

Reviews

I don't remember where I originally found this recipe, but I've been making it for 20? 25? years. My family LOVES it for Christmas, or any other time I can be talked into it, esp. the stuffing. I will say, we've changed it over the years and serve the stuffing with prime rib, using low sodium beef broth for moisture in the stuffing (just 'til it holds together; the amount isn't as important as how it looks & feels) It's pretty hard to keep the stuffing in when broiling tenderloin. NOTE: if you have a problem with things too salty (as I do), make sure to use LOW SODIUM ham (altho it's hard to find) and low-to-no-salt beef broth, and unsalted butter. People can always add salt to taste at the table, but unless you want to be drinking water, etc. for the next 24 hrs., be really careful of the salt level. Make up the "flavor" difference with 1/2 tsp. thyme and a shake of basil (NOT fresh), or your fav. herbs. WELL WORTH THE EFFORT! 11 months ago by skitmom

+2

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.