Beef Tenderloin With Savory Saucy Mushrooms And Lentils

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 beef tenderloin steaks, cut 1 inch thick (about 6 oz. each)
• 1/2 cup uncooked lentils
• 1/2 cup water
• 2 cups ready-to-serve beef broth, divided
• 1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme leaves, crushed
• salt and pepper
• 2 teaspoons olive oil
• 1 1/2 cups assorted mushrooms (shiitake, enoki, cremini, button or chanterelle, whole or cut in half if large)
• 1/4 cup minced shallot
• 1 tablespoon cornstarch
• 1 tablespoon worcestershire sauce

Recipe

• 1 combine lentils, water and 1/2 cup broth in medium saucepan; bring to a boil. reduce heat to low; cover and simmer 30 to 45 minutes or until lentils are tender but not mushy. stir in thyme; season with salt and pepper, as desired. keep warm.
• 2 meanwhile heat large nonstick skillet over medium heat until hot. place steaks in skillet; cook 10 to 13 minutes for medium rare to medium doneness, turning occasionally. remove to platter; season with salt and pepper, as desired. keep warm.
• 3 heat oil in same skillet over medium heat until hot. add mushrooms and shallots; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. add remaining 1-1/2 cups broth to skillet, stirring until browned bits attached to bottom of pan are dissolved; bring to a boil. combine cornstarch and worcestershire sauce in small bowl; stir into mushroom mixture. cook 2 minutes or until sauce thickens, stirring occasionally. season with salt and pepper, as desired.
• 4 top with steaks and mushroom sauce.