Beef Tenderloin Steaks with Mushroom Sauce and Lentils

Make these beef Tenderloin Steaks your go to meal for an elevated, but simple dish with nutritious and flavorful lentils and a rich mushroom sauce.

  • 1
    hr
  • 4
    SERVINGS
  • 390
    Cal
  • 46 g
    Protein

Ingredients & Cooking

Ingredients:

  • 4 beef tenderloin steaks, cut 1 inch thick (about 6 ounces each)
  • 1/2 cup uncooked lentils
  • 1/2 cup water
  • 2 cups beef broth, divided
  • 1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme, crushed
  • Salt and pepper
  • 2 teaspoons 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 tablespoon cornstarch
  • 1 tablespoon Worcestershire sauce

Cooking:

  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 beef Tenderloin 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.
  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.

Safe Handling Tips

Nutrition Information

Butcher Counter

Tenderloin Steak (Filet Mignon) Loin Primal

This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.
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