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Recipe by: xanthy
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See below ingredients and instructions of the recipe
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.
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
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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