Broiled Beef with Mushroom Stuffing
Submitted by danah
Beef tenderloin slit lengthwise, packed with a savory mushroom and ham bread stuffing, then broiled and served with a brandied tomato gravy. The retro dinner-party showpiece that turns one tenderloin into a memorable plated entree.
YIELD
4 servingsPREP
30 minCOOK
50 minREADY
80 minThis stuffed beef tenderloin is the kind of mid-century dinner-party recipe that deserves a comeback. The technique borrows from classic French butchery: split the tenderloin nearly through, pack a savory mushroom-ham-bread stuffing into the cavity, tie it shut, and broil. The result is a roast where every slice gets meat plus stuffing in one bite.
The stuffing relies on bread cubes for body and ham for salty depth. Mushrooms and green onions cook down into the butter, then the bread soaks up the buttery juices. Don’t overhydrate; just enough water to bind without making the stuffing soggy.
Tie the tenderloin with kitchen string at three or four points. The string holds the cut closed and prevents the stuffing from squeezing out during cooking. Cotton butcher’s twine is the right tool; nothing else handles oven heat without burning.
The brandied tomato gravy is the surprise that elevates the whole plate. Beef stock, canned tomatoes, brandy, and meat extract paste reduce into a glossy sauce that’s somewhere between French demi-glace and Italian ragu. The brandy adds depth no other liquid can match.
Pro Tips
- Cover the stuffing edges with foil if they brown too fast under the broiler. Stuffing dries out long before the meat finishes cooking.
- Rest the meat 10 full minutes before slicing. The juices need to redistribute, and the structure needs to firm up so the stuffing stays put when sliced.
- Use a clean, sharp knife and a sawing motion when slicing. Pressure-cutting squeezes the stuffing out the sides.
Variations
- Add a couple of finely chopped chicken livers to the stuffing for extra savory depth.
- Swap brandy for Madeira, Cognac, or a dry red wine in the gravy.
- Substitute pork tenderloin for beef; reduce broiling time by 5 minutes per side.
Ingredients
Directions
- 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.
- Make a lengthwise cut, about 1½ 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.
- 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.
Meanwhile, prepare Brandied Tomato Gravy.
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.
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