Danish Stuffed Lamb Tenderloin

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 (1 lb) lamb tenderloin, about 1 lb. each
• 2 large apples, peeled and chopped
• salt and pepper
• 12 prunes, pitted
• 2 tablespoons butter
• 1/2 cup beef bouillon
• 1 cup heavy cream

Recipe

• 1 split tenderloins the long way, cutting 2/3 of way through.
• 2 open flat and pound to an even thickness.
• 3 place apples on meat and sprinkle with salt and pepper.
• 4 lay 6 prunes across the short end of each tenderloin and roll like a jelly roll.
• 5 tie securely, then brown on all sides in butter.
• 6 add bouillon and heavy cream.
• 7 cover and bake at 375*f for 1 hour.
• 8 add water if necessary.
• 9 remove meat to a hot platter, skim fat from sauce, skim the pan so that none of the delicious brownings will be lost.
• 10 whirl smooth in blender or press through a fine sieve.
• 11 reheat and pour over meat.