beef tenderloin steaks with mushroom sauce and lentils
- 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
- 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 to medium 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.
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.