2 (1 1/2 lbs.) beef tenderloin (center pieces), trimmed

STUFFING:

1/2 c. butter
3/4 lb. mushrooms, diced
1 (4-6 oz.) pkg. sliced cooked ham, diced
1/4 c. minced green onions
1/4 tsp. salt
1/4 tsp. pepper
3 c. white bread (cubed - 6 slices)
2 tbsp. water

GRAVY:

1 (8 oz.) can tomatoes
2 tbsp. butter
2 tbsp. flour
1 (13 oz.) can beef broth
1 tbsp. brandy
1/2 tsp. pepper
1/2 tsp. meat extract paste
1/4 tsp. salt

Prepare Stuffing:

1. Melt butter in skillet. Add mushrooms, ham, green onions, salt and pepper. Cook stirring until tender. Remove from heat. Add bread cubes and water and toss to mix. Cool.

2. Make lengthwise cut, about 1 1/2 inch deep along center of each tenderloin and stuff with stuffing, pack firmly. Tie each roast at ends and in the middle with meat string. I wrap them in plastic wrap and then aluminum wrap and refrigerate. Before cooking take out and bring to room temperature. About 2 hours.

Gravy: 1. Drain tomatoes, save liquid and finely chop tomatoes; set aside.

2. Melt 2 tablespoons butter in saucepan and add flour. Mix until blended. Cook 1 minute.

3. Gradually stir in beef broth, tomato liquid, chopped tomatoes, brandy, pepper, meat paste and salt. Cover, refrigerate and reheat next day to serve.

To Cook:

1. Preheat broiler, place roasts, cut side up on rack in broiler pan unwrapped. Cover stuffing only with foil strip. Broil 15 minutes longer.

2. Take out and place on platter unwrapped. Let stand 10 minutes. Garnish with parsley and cherry tomatoes. Serve with brandied gravy.