You are here: Recipes It > Recipes > Meat

Broiled Beef With Mushroom Stuffing

Ingredients
 

3/16 cup butter or margarine
1/4 lb mushrooms,finely sliced
1 package ham,sliced cooked(1 2/3oz)
3/16 cup green onions,minced
1/16 tsp salt
1/16 tsp pepper
1 cup white-bread cubes(6 slices)
2/3 tsp water
1 1/2 lb beef tenderloin roasts
1 watercress sprigs
1 cherry tomatoes(for garnish)

BRANDIED TOMATO GRAVY

1 can tomatoes(8oz)
4 tbsp butter or margarine
2 tbsp flour,all-purpose
1 can beef broth(14oz)
1 tbsp brandy
1/2 tsp meat-extract paste
1/4 tsp salt




 
 Advertisements
Preparation
 
1. Dice ham slices; prepare mushroom stuffing. In 12" skillet over
medium 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 mix well; set aside.
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 mixture; pack mixture firmly. With string, tie each
tenderloin securely in several places to hold cut edges of meat
together.
3. Preheat broiler if manufacturer directs. Place both tenderloins,
cut side up, on rack in broiling pan; broil 15 minutes. If necessary,
cover stuffing with foil to prevent it from browning and drying out.
Carefully turn tenderloins, cut side down, and broil 15 minutes
longer for rare or until of desired doneness.
4. Meanwhile, prepare Brandied Tomato Gravy.
5. To serve, place tenderloins on cutting board; let stand 10 minutes
for easier slicing. Remove string; slice meat. Arrange slices on warm
large platter; garnish with watercress sprigs and cherry tomatoes.
Serve gravy in gravy boat.
*** BRANDIED TOMATO GRAVY ***
1. Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside.
2. In 1-quart saucepan over medium heat, melt butter or margarine.
Stir in flour; cook 1 minute.
3. Gradually stir in beef broth, tomato liquid and tomatoes, brandy,
meat-extract paste and salt; cook, stirring until gravy thickens and
boils.
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.

 

 
Servings: 4

 

 

Also see ...

Broiled Catfish Steaks
Rinse steaks under cold, running water; pat dry and set aside. Combine tomato sauce and next 7 ingredients in a small bowl; stir well. Brush half of mixture over 1 side of steaks. Coat rack of a broiler pan with cooking spray. Place steaks on rack; broil 4 5" from heat. br (Upload by user)

Broiled Family Fare Beef Steak
Combine lemon juice,oil,water,sugar,salt,sage,celery seed,pepper and garlic in small saucepan and cook slowly 10 minutes,stirring occasionally.Cool.Place steak in utility or plastic bag;add marinade,turning to coat.Cover dish or tie bag securely and marinate in refrigerator (Upload by user)

Broiled Flank Steak
Trim excess fat from steak; score steak on both sides in 1 1/2 inch squares. Place half of onion slices in a 12 x8 x 2 inch baking dish. Top with steak and then remaining onion slices. Combine lemon rind and next 6 ingredients; pour over meat. Cover and refrigerate 8 hours, (Upload by user)

 Advertisements
Broiled Ginger Beef Strips
Combine soy sauce, oil, water, sugar, garlic, and ginger in a small bowl for the marinade. Partially freeze steak to firm; slice diagonally across grain into 1/8 inch thick strips. Place beef strips in a plastic bag or in a shallow, non metal pan. Pour marinade over meat, tu (Upload by user)

Broiled Grilled Caribou Steaks
Combine all the basting sauce ingredients and soak the venison slices in the sauce for at least 24 hours. Pour off and reserve the sauce. Put the meat on a board and pat it dry, then nick the edges of the slices and rub them all over with the fat. Heat the grill to medi (Upload by user)

Broiled Lamb Chops With Mustard Honey Glaze
Mix together first 5 ingredients. Trim excess fat from chops; place chops on grill. Generously spread chops with half of spice mixture and baste during grilling.     strongServings: 4/strong   (Upload by user)

Broiled Pork Chops In Black Bean Sauce
Season pork chop and briol. Prepare black bean sauce with sauteed shallot, stock and reduce to consistency. Serve the sauce below pork, accompanied with steamed rice. Submitted By [email protected] On THU, 7 DEC 1995 115109 GMT     strongServi (Upload by user)

Broiled Scallops Bacon Hors D oeuvres
Recipe by: Felicia Pickering <[email protected]> Remove any tough cartilage from the sides of the scallops, wipe off any bits of shell, and pat them dry. In a large frying pan, partially cook bacon until it has released its fat but is still limp and flexible; remove it (Upload by user)

Broiled Skewered Lamb
Trim excess fat from lamb; cut into 1" cubes. Combine lamb, mushrooms, and bell pepper in a large shallw dish. Combine remaining ingredients; pour over lamb mixture, and stir to coat. Cover and marinate in refrigerator overnight. Thread lamb, mushrooms onion and bell pe (Upload by user)

Broiled Steak With Red Butter Sauce
1. Preheat the broiler to high. 2. Rub the steak on both sides with the oil. 3. Sprinkle the steak with salt and pepper, using generous amounts of pepper. 4. Place the steak on the broiler rack and let it cook 4 5 min. from the source of heat. Broil 3 5 min., then turn the s (Upload by user)
TAG: steak, butter, sauce, pepper, ,

Broiled Steak
* Each flank steak should weigh between 1 and 1 1/2 lbs.     strongServings: 8/strong   (Upload by user)
TAG: steak, ,

Corn On The Cob In Foil
Corn On The Cob In Foil
shrimp stroganoff
shrimp stroganoff
Baked Spaghetti
Baked Spaghetti
CHOCOLATE  MOUSSE  TORTE
CHOCOLATE MOUSSE TORTE
Broiled Swordfish Steaks
Recipe by: Chef Paul Prudhomme s Fiery Foods That I Love Preparation Time: 15:0 Combine the seasoning mix ingredients in a small bowl. Place the broiler rack in the middle position and preheat the broiler. Dip each steak in melted butter, coating both sides. Sprinkle one (Upload by user)
TAG: steak, broiler, seasoning, ,

Brown n Serve Sausage
The two step cooking procedure ensures the removal of most of the fat. Combine ground pork and cracker crumbs. Stir in water, sage, salt, thyme, oregano, pepper and cloves. Mix until thoroughly combined. Divide into 12 portions. Form each into a sausage shaped roll or (Upload by user)
TAG: sausage, brown, serve, grams, protein, carbohydrate, sausages, cooking, calories, ,

Brown Bread Graham
Calories per serving: 209 Fat grams per serving: 1 Approx. Cook Time: 3:30 Mix cornmeal and flours in a large bowl with the baking soda, salt, and raisins. Beat together liquids in a separate bowl. Vigorously blend liquids into dry ingredients with a wooden spoon, then (Upload by user)
TAG: graham, ,

Brown Veal Stock
Place Veal Bones in A Shallow Roasting Pan. Bake At 450 F. For 45Minutes OR Until Bones Are Well Browned, Turning Occasionally. Combine Browned Bones & Water in A 14 Quart Stockpot. Cover; Cook Over Medium Low Heat For 1 1/2 Hours. Uncover & Simmer 4 Hours, Skimming (Upload by user)
TAG: stock, bones, hours, ,

Bruce s Favorite Steak Marinade
1) Mix hot chicken broth (can be OXO) with honey and soya sauce in a 1 cup measure. 2) Pour mixture into an 8x8x2 cake pan. 3) Mix in ketchup, ginger and garlic. 4) Place steaks in marinade at least 2 hours turning occasionally. Soak overnight in the fridge for best results. (Upload by user)
TAG: marinade, ,

         
TAG: gravy, tomatoes, stuffing, mushroom, paste, extract, tomato, tenderloins, minutes, ,
Permalink--> In : Recipes  -  Meat