Beef Tenderloin Steaks with Mushroom Sauce and Lentils

• 1 hr
• 4 SERVINGS
• 390 Cal
• 46 g Protein

Ingredients:

• 4 beef tenderloin steaks, cut 1 inch thick (about 6 ounces each)
• 1/2 cup uncooked lentils
• 1/2 cup water
• 2 cups beef broth, divided
• 1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme, crushed
• Salt and pepper
• 2 teaspoons olive oil
• 1-1/2 cups assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half if large
• 1/4 cup minced shallots
• 1 tablespoon cornstarch
• 1 tablespoon Worcestershire sauce

Cooking:

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 beef Tenderloin Steaks in skillet; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) 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. Divide lentils among 4 serving plates. Top with steaks and mushroom sauce.