Ingredients
4 tbsp margarine
3/4 lb button mushrooms finely
1 chopped
4 oz deli ham sliced thin
1/2 cup green onions
1 tsp salt
1/4 tsp freshly ground black pepper
3 cup white bread cubes
3 lb 2 beefloin tenderloins
1 (center cut) each weighing
1 app. 1 1/2 lb.
Directions
In 12 inch skillet, melt margarine, add chopped mushrooms, diced ham,
chopped green onion, salt and pepper. Cook until tender. Add bread
cubes and 2 T. water toss gently to mix. Set aside Make a lengthwise
cut in tenderloin, cutting 1 1/2 in deep. Spoon 1/2 half of cooled
stuffing mixture into each tenderloin pocket. Tie each tenderloin
securely with string in several places. Preheat broiler, Place both
tenderloins cut side up, on rack broil 15 minutes. Cover to prevent
stuffing from over browning if necessary. Carefully turn tenderloins,
and broil the other side 20 minutes longer or longer for desired
doneness. Let stand 15 minutes before serving. If desired serve with
beef gravy, hunter sauce, or brandied gravy submitted by marina
recipe by gourmet
Servings: 6 servings
Beef Tenderloins With Mushroom Stuffing Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Mushroom; Vegetable
The History of Recipes
Written cooking instructions as a concept can be traced far back into ancient history, in fact as far as pharonic Egypt, and possibly even further than that. Interesting though that is, sadly, these ancient cook books were just very simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to academics are a few tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he describes how the meals were separated into hors d`oeuvres, main course and dessert, something that is very familiar to us today. Aspicius also recounts how the ancient chefs used a good variety of herbs and spices, including a few you will know like basil, mint and asafoetida. As our culinary historical trip moves to more modern times there were two books which were published in the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian food that appears on menues today, but instead accounts of the types of food served to the nobility of that time. In the 15th century, people returning from the crusades brought us many new foods and spices from the Middle-East, such as parsley, basil and rosemary. These new foods and tastes created a torrent in recipe publications, some of which are now in private cookery archives. When we get to the 1900s, cookery books were starting to become popular as a result of increased literacy, people having more spare time and having more disposable income. The arrival of TV gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Beef Tenderloins With Mushroom Stuffing recipe.
