Beef Tenderloin with Savory Saucy Mushrooms and Lentils
|4 beef tenderloin steaks, cut 1 inch thick (about 6 ounces each)|
|1/2 cup uncooked lentils|
|1/2 cup water|
|2 cups ready-to-serve beef broth, divided|
|1 tsp fresh thyme, chopped or 1/2 teaspoon dried thyme leaves, crushed|
| salt and pepper|
|2 tsp 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 Tbs cornstarch|
|1 Tbs Worcestershire sauce|
|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.|
|Meanwhile heat large nonstick skillet over medium heat until hot. Place 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.|
|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.|
|Divide lentils among 4 serving plates. Top with steaks and mushroom sauce.|
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