Beef Tenderloin, Broiled, With Mushroom Stuffing & Tomato Gravy

By arthurlemay

Ingredients

• 1/2 cup butter
• 3/4 pound Mushrooms, finely chopped
• 6 ounces cooked ham, diced
• 1/2 cup green onions, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups white bread, cubed (6 slices
• 2 tablespoons water
• 3 pounds beef tenderloin
• 8 ounces tomatoes. canned, well drained & chopped, Reserve liquid
• 4 tablespoons butter
• 2 tablespoons King Arthur flour
• 13 3/4 ounces beef broth (1 can)
• 1 tablespoon brandy
• 1/2 teaspoon pepper
• 1/2 teaspoon beef base (Minor's)
• 1/4 teaspoon salt

Details

Servings 10
Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

For The Mushroom Stuffing:

In a 12-inch skillet, over medium heat, melt the butter. Add mushrooms, ham, green onions, salt and pepper. Cook until vegetables are tender, stirring frequently. Remove skillet from heat, aadd bread cubes and water. Toss gently to mix. Set aside.

For The Tenderloin:

Make a lengthwise cut, about 1 1/2-inches deep, along the center of the beef tenderloin roast(s). Into the cut section of each tenderloin, spoon half the mushroom stuffing mixture. Pack mixture firmly. With string, tie each tenderloin securely in several places to hold the cut edges of meat together.

Preheat broiler.

Place tenderloins, cut side up, on a rack in broiling plan. Broil for 15 minutes. If necessary, cover the stuffing with foil to prevent it from browning and drying out. Carefully turn the roast, cut side down, and broil 15 minutes longer for rare or until desired doneness.

For The Tomato Gravy:

While the tenderloins are broiling, in a medium saucepan over medium heat, melt the butter. Stir in flour until blended. Cook 2 minutes. Gradually stir in the beef broth, Reserved tomato liquid and the tomatoes. Add brandy, salt and pepper, and beef base. Cook, stirring constantly, until slightly thickened.

To Serve:

Place cooked tenderloin on cutting board. Let stand for 10 minutes for easy slicing. Remove strings and cut meat into 1-2 inch slices. Arrange slices on a warm platter. Garnish with watercress sprigs and cherry tomatoes.

Serve with gravy on the side.