2 lg. tomatoes
2 beef tenderloin steaks
2 bunches watercress
2 tbsp. olive or salad oil
1/2 tsp. salt
1/2 (4 to 5 oz.) pkg. of soft spreadable cheese with garlic and herbs

Cut 2 (3/4 inch) thick slices from the center of each tomato. Reserve tomato ends for use in salad another day.

Place tenderloin steaks on rack in boiling pan. Place pan in broiler at closest to heat. Broil steaks 10 to 15 minutes for medium rare, turning after 5 minutes. When turning steaks, add tomato slices to broiling pan.

Meanwhile, rinse watercress with water and drain. In 5 quart Dutch oven or saucepan over high heat in hot oil cook watercress and salt until watercress just wilts about 2 minutes. Arrange watercress on platter. Discard any liquid in Dutch oven.

Just before steaks are done, remove tomato slices from broiling pan, and arrange over watercress. Spread herb cheese over steaks, broil 1 to 2 minutes until cheese begins to brown. Arrange steaks on platter with watercress and tomato slices.