Slice tenderloins lengthwise, almost through, forming a pocket for

filling. To make filling, saute leeks, onion, garlic, currants and

walnuts in a little hot oil for 4 to 5 minutes. Stir in 1/2 cup wine,

season with salt and pepper. Blend to combine in a food processor.

Fold each flap back, spread with filling then press closed. Coat

lightly with flour. Saute in hot oil, browning on all sides. Add

onion, cook 4 to 5 minutes then add chicken broth and wine. Simmer

uncovered for 5 minutes. Transfer tenderloins to a 450F oven for 15

minutes, then place on cutting board. Add whipped cream and mustards

to chicken broth mixture. Bring to boil and simmer uncovered until

slightly thickened. Spoon over tenderloins sliced into 1-inch thick

pieces. From Noce Restaurant & Bar, 875 Queen St. W., Toronto,

Ontario.