Pastry Encrusted Lamb Tenderloin

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 2 slices bacon, chopped
• 3 leeks, part only, chopped
• 1 tablespoon dijon mustard
• 1/4 cup whipping cream
• 1/2 teaspoon dried thyme
• 10 ounces frozen puff pastry (1/2 package, i am guessing at the weight)
• 1 egg, beaten
• 12 ounces lamb tenderloin
• ground black pepper
• 1/2 cup peach juice (substitute wine if this ingredient is not available)
• 1 cup chicken stock
• 1 tablespoon soy sauce
• 1/2 cup whipping cream

Recipe

• 1 to make the lamb, preheat the oven to 425 degrees f.
• 2 heat the oil in a skillet over medium-high heat and add the bacon and leeks.
• 3 saute for 3 minutes.
• 4 stir in the mustard, cream and thyme.
• 5 bring to a boil until the mixture is thick, about 1 minute.
• 6 take the puff pastry and roll into a 10" x 12" rectangle.
• 7 spread the leek mixture over it, leaving a 1" border on all sides.
• 8 brush all the exposed pastry border with beaten egg.
• 9 place the lamb on the upper third of the pastry, tucking any thin ends under.
• 10 season the lamb with pepper.
• 11 bring the short ends of the pastry over the end of the lamb, then roll the lamb in the pastry until fully enclosed, cutting off any excess pastry.
• 12 place seam side down on a cookie sheet and prick the top.
• 13 brush with egg.
• 14 bake for 20 to 25 minutes, until golden brown.
• 15 to make the sauce, mix the juice and chicken stock in a saucepan and bring to a boil, reducing to 1 cup.
• 16 stir in the soy sauce and cream, bring to a boil and reduce until slightly thickened.
• 17 slice the lamb and drizzle with the sauce.