| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Meats | 6 | Servings | |
INGREDIENTS
| 4 | tb | Margarine |
| 3/4 | lb | Button Mushrooms finely |
| Chopped | ||
| 4 | oz | Deli Ham sliced thin |
| 1/2 | c | Green onions |
| 1 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| 3 | c | White bread cubes |
| 3 | lb | 2 Beefloin tenderloins |
| (center cut) each weighing | ||
| App. 1 1/2 lb. |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V3 #343 From: Marina <thecollector@worldnet.att.net> Date: Sun, 15 Dec 1996 17:38:44 +0000
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