1 sm. beef tenderloin (2 to 3 lb.), butterflied and trimmed, split in middle for stuffing
1/2 c. butter
3/4 lb. mushrooms, finely chopped
6 oz. good quality ham, chopped
1/2 c. minced green onions
3 c. white bread crumbs, crusts removed
1/2 tsp. salt and pepper

Saute mushrooms, ham and onions until tender in butter. Toss in bread cubes, water, salt and pepper. Pack mixture into beef tenderloin, tie with string in several places. Bake at 425 degrees for 45 minutes for perfect medium rare. Slice and serve with gravy.

GRAVY:

1 (8 oz.) can tomatoes, drained (save liquid); chop tomatoes. Melt 4 tablespoons butter, stir in 2 tablespoons flour. Stir in 1 can beef broth, chopped tomatoes and tomato liquid. Add 2 tablespoons brandy and freshly ground pepper. Cook until thickened. Easy and elegant for entertaining.