1. 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. 2. Make a lengthwise cut, about 1 1/2 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. 3. 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. 4. Meanwhile, prepare Brandied Tomato Gravy. 5. 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. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip