Special Diets

Beef Tenderloin with Savory Saucy Mushrooms and Lentils

• From: The Beef Checkoff

Ingredients

• 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

A variety of mushrooms combine with lentils, broth and shallots to create a tasty sauce for tenderloin.

Directions

• 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.