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
Directions
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 servings
Broiled Beef With Mushroom Stuffing Recipe brought to you by Recipe Ideas
Categories: Grilling; Meat; Mushroom; Vegetable
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into the far past, in fact as far back into history as early Egypt, and possibly even further than that. Interesting though that is, mostly, these early recipes were just very basic hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians are some clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. As we move into Roman times around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into appetizers, main course and desserts, a style of dining still practiced today. Aspicius tells us how the chefs of Roman times made use of a good variety of herbs, including some familiar names for example basil, rue and parsley. Moving on, we have some books which appeared in the 14th Century - a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian curry that is popular today, but instead recipes for the types of food prepared for the upper classes of those days. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from Arab cuisine, such as coriander, parsley, and rosemary. These new foods and tastes created a torrent in recipe books, many of which are now in private libraries. By the advent of the 1900s, cooking books are greatly in demand mostly as a result of higher levels of literacy, people having more free time and having more money to spend. Like it or not, the introduction of TV brings us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Broiled Beef With Mushroom Stuffing recipe.
