Danish Lamb Tenderloin W/ Roquefort Gravy

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 (1 1/2 lb) lamb tenderloin
• 1 large apple (peeled and diced)
• 3/4 cup prune (pitted and diced)
• 5 slices bacon (uncooked, cut in small pieces)
• salt
• pepper
• 1/2 cup margarine
• 2 cups water
• 1 cup creme fraiche
• 1/2 cup red currant jelly
• 1/2 cup roquefort cheese, crumbled

Recipe

• 1 flatten the lamb tenderloins between waxed paper, using a butcher's mallet (or ask the butcher to do it at the time of purchase).
• 2 season the meat with salt and pepper.
• 3 mix the apples, prunes and bacon.
• 4 spread the mixture evenly, lengthwise, in the middle of one of the pieces of meat, leaving about 1 inch on each end.
• 5 cover with the remaining piece of meat, tucking the sides and the ends around each other. use butcher's string to tie the tenderloins together.
• 6 melt the margarine in a large sauté pan (or a deep skillet) and brown the meat on all sides.
• 7 add the 2 cups of water, reduce heat and cook slowly (medium to medium low heat)for about 45 minutes.
• 8 remove the meat from the pan (cover lightly with foil to keep warm).
• 9 add the roquefort to the water and stir until it dissolves.
• 10 add the jelly and stir until it dissolves.
• 11 stir in the creme fraîche (do not let it boil).
• 12 add more salt, pepper, roquefort and/or current jelly, to taste.
• 13 return the meat to the pan to warm (it should not cook any more).
• 14 slice and serve, spooning the sauce over the meat.