Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Broiled Beef With Mushroom Stuffing Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 4

3/16 Cup(s) Butter or margarine
1/4 Pound(s) Mushrooms, finely sliced
1 Ham, sliced cooked1 2/3oz
3/16 Cup(s) Green onions, minced
1/16 Teaspoon(s) Salt
1/16 Teaspoon(s) Pepper
1 Cup(s) White-bread cubes, 6 slices
2/3 Teaspoon(s) Water
1 1/2 Pound(s) Beef tenderloin roasts
Watercress sprigs
Cherry tomatoes, for garnish
1 Tomatoes, 8oz
2 Tablespoon(s) Flour, all-purpose
1 Beef broth, 14oz
1 Tablespoon(s) Brandy
1/2 Teaspoon(s) Meat-extract paste
Dice ham slices; prepare mushroom stuffing. In 12" skillet overmedium
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 mixwell; set aside. 2. Make a lengthwise cut, about 1 1/2
inches deep,along center of each tenderloin roast. Into cut section of
eachtenderlon, spoon half of the mushroom mixture; pack mixture firmly.
Withstring, tie each tenderloin securely in several places to hold cut
edgesof meat together. 3. Preheat broiler if manufacturer directs.
Placeboth tenderloins, cut side up, on rack in broiling pan; broil
15minutes. If necessary, cover stuffing with foil to prevent it
frombrowning and drying out. Carefully turn tenderloins, cut side down,
andbroil 15 minutes longer for rare or until of desired doneness.
4.Meanwhile, prepare Brandied Tomato Gravy. 5. To serve,
placetenderloins on cutting board; let stand 10 minutes for easier
slicing.Remove string; slice meat. Arrange slices on warm large
platter; garnishwith watercress sprigs and cherry tomatoes. Serve gravy
in gravy boat.*** BRANDIED TOMATO GRAVY *** 1. Drain tomatoes; reserve
liquid. Finelychop tomatoes; set aside. 2. In 1-quart saucepan over
medium heat, meltbutter or margarine. Stir in flour; cook 1 minute. 3.
Gradually stir inbeef broth, tomato liquid and tomatoes, brandy,
meat-extract paste andsalt; cook, stirring until gravy thickens and
boils. NOTE: Meat-extractpaste is an extract of meat, concentrated to a
paste, with seasoningadded and packed in a jar. It is available in most
supermarkets.Miscellaneous recipes from the collection of Mike

Nutrition (calculated from recipe ingredients)
Calories: 374
Calories From Fat: 189
Total Fat: 21.4g
Cholesterol: 3mg
Sodium: 970.7mg
Potassium: 681.5mg
Carbohydrates: 38.5g
Fiber: 3.5g
Sugar: 1.9g
Protein: 9g

Scale this recipe to Servings [?]