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Recipe: beef tenderloin steaks with mushroom sauce and lentils

Steaks
beef tenderloin steaks with mushroom sauce and lentils recipe image
Beef tenderloin steaks with mushroom sauce and lentils serving suggestion

beef tenderloin steaks with mushroom sauce and lentils

Ingredients

  • 1 beef tenderloin setaks, cut 1 inchthick (about 6 oz. each)
  • 1/2 cup uncooked lentils
  • 1/2 cup water
  • 2 cup ready-to-serve beef broth, divided
  • 1 teaspoon fresh thyme, chopped or 1/2 tsp. dried thyme leaves, crushed
  • salt & pepper to taste
  • 2 teaspoons olive oil
  • 1 1/2 cup assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half if large
  • 1/4 cup mined shallots
  • 1 tablespoons 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. Divide lentils among 4 serving plates. Top with steaks and mushroom sauce.

NUTRITION INFORMATION
Nutrition information per serving: 394 calories; 13 g fat(4 g saturated fat; 6 g monounsaturated fat); 101 mg cholesterol; 567 mg sodium; 21 g carbohydrate; 3.6 g fiber; 46 g protein; 11.6 mg niacin; 0.9 mg vitamin B6; 2.1 mcg vitamin B12; 5.0 mg iron; 45.6 mcg selenium; 7.1 mg zinc.

This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, iron, selenium and zinc; and a good source of fiber.

Steaks