Broiled Beef With Mushroom Stuffing

Directions

1. 1. Dice ham slices; prepare mushroom stuffing. In 12" skillet over medium heat, heat butter or possibly margarine; add in mushrooms, ham, green onions, salt, and pepper; cook till vegetables are tender, stirring frequently. Remove skillet from heat. Add in bread cubes and water; toss gently to mix well; set aside.
2. 2. Make a lengthwise cut, about 1 1/2 inches deep, along center of each tenderloin roast. Into cut section of each tenderlon, spoon half of the mushroom mix; pack mix firmly. With string, tie each tenderloin securely in several places to hold cut edges of meat together.
3. 3. Preheat broiler if manufacturer directs. Place both tenderloins, cut side up, on rack in broiling pan; broil 15 min. If necessary, cover stuffing with foil to prevent it from browning and drying out. Carefully turn tenderloins, cut side down, and broil 15 min longer for rare or possibly till of desired doneness.
4. 4. Meanwhile, prepare Brandied Tomato Gravy.
5. 5. To serve, place tenderloins on cutting board; let stand 10 min for easier slicing. Remove string; slice meat. Arrange slices on hot large platter; garnish with watercress sprigs and cherry tomatoes. Serve gravy in gravy boat.
6. *** BRANDIED TOMATO GRAVY***
7. 1. Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside.
8. 2. In 1-qt saucepan over medium heat, heat butter or possibly margarine. Stir in flour; cook 1 minute.
9. 3. Gradually stir in beef broth, tomato liquid and tomatoes, brandy, meat-extract paste and salt; cook, stirring till gravy thickens and boils.
10. NOTE: Meat-extract paste is an extract of meat, concentrated to a paste, with seasoning added and packed in a jar. It is available in most supermarkets.