Beef Tenderloin With Savory Saucy Mushrooms and Lentils |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is truly an outstanding steak! Ingredients:
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 |
Directions:
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.
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