Lamb Tenderloin In Puff Pastry

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 granny smith apple, peeled and chopped
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon dried thyme leaves
• 2 tablespoons wine
• 2 (1 lb) lamb tenderloin
• salt and pepper
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten with 1 t water

Recipe

• 1 in medium skillet, melt butter over medium heat. add onion and garlic; cook and stir for 4 minutes. add apple, salt, and pepper; cook and stir until ingredients are tender. add thyme and wine; cook and stir until liquid evaporates. set aside. unroll pastry and roll on lightly floured surface to a 13-1/2" square. cut into two rectangles. spread half of the onion mixture down the center of each rectangle and top with the tenderloin. brush edges with the egg wash and bring together; press to seal. place bundles seam side down on silpat lined cookie sheet with sides. brush with remaining egg wash. bake for 30-35 minutes or until pastry is golden brown and meat thermometer inserted into lamb reads 150 degrees f. let stand for 10-15 minutes, then slice and serve.