Don't miss another issue…      Subscribe

Beef Tenderloin With Mushroom Stuffing and Brandied Tomato Gravy

 

This recipe is definitely worth the effort for the holidays and special company. Broiled stuffed tomatoes and a fresh green salad are perfect accompaniments with this meat dish.
298

Yield

10

servings

Prep

20

min

Cook

50

min

Ready

2

hrs

Trans-fat Free, Low Carb
 

Ingredients

½ cup butter
or margarine
¾ pound mushrooms
finely chopped
4 ounces smoked ham
diced
½ cup scallions, spring or green onions
minced
¼ teaspoon salt
¼ teaspoon black pepper
*
3 cups white bread
cubed (about 6 slices)
*
2 tablespoons water
watercress
fresh sprigs, for garnish
*
cherry tomatoes
for garnish
*
3 pounds beef roast
tenderlion, centers, in 2 pieces
*
Brandied tomato gravy
8 ounces tomatoes, canned
reserve juice
4 tablespoons butter
2 tablespoons all-purpose flour
13 ounces beef stock
*
1 tablespoon brandy
½ teaspoon black pepper
½ teaspoon meat extract
paste
*
¼ teaspoon salt

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 1½-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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 55454% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 182mg 61%
Sodium 1062mg 44%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 109g
Vitamin A 10% Vitamin C 7%
Calcium 8% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Plate of colorful fresh, juicy sliced Heirloom Tomatoes

Heirloom Tomatoes are a Hot Item this year

Heirloom tomatoes are a hot item at an Old Town farmer’s market in Palm Springs, California, reports the La Quinta Sun.

More breaking news

 

Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed