Beef Tenderloin With Mushroom Stuffing & 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.
Yield
10 servingsPrep
20 minCook
50 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 340.2 | g |
mushrooms
finely chopped |
|
| 115.6 | ml/g |
smoked ham
diced |
|
| 118 | ml |
scallions, spring or green onions
minced |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 7.1E+2 | ml |
white bread
cubed (about 6 slices) |
*
|
| 3E+1 | ml |
water
|
|
| 1 | x |
watercress
fresh sprigs, for garnish |
*
|
| 1 | x |
cherry tomatoes
for garnish |
*
|
| 3 | lbs |
beef roast
tenderlion, centers, in 2 pieces |
*
|
| Brandied tomato gravy | |||
| 231.2 | ml/g |
tomatoes, canned
reserve juice |
|
| 6E+1 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 13 |
beef stock
|
*
|
|
| 15 | ml |
brandy
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
meat extract
paste |
* |
| 1.3 | ml |
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.
