Beef Tenderloin With Savory Saucy Mushrooms And Len

Name: Beef Tenderloin With Savory Saucy Mushrooms And Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 beef tenderloin steaks, cut 1 inch thick (about 6 oz. each); 1/2 cup uncooked lentils; 1/2 cup water; 2 cups ready-to-serve beef broth, divided; 1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme leaves, crushed; salt and pepper; 2 teaspoons olive oil; 1 1/2 cups assorted mushrooms (shiitake, enoki, cremini, button or chanterelle, whole or cut in half if large); 1/4 cup minced shallot; 1 tablespoon cornstarch; 1 tablespoon Worcestershire sauce

Servings: persons

4 beef tenderloin steaks, cut 1 inch thick (about 6 oz. each)
1/2 cup uncooked lentils
1/2 cup water
2 cups ready-to-serve beef broth, divided
1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme leaves, crushed
salt and pepper
2 teaspoons olive oil
1 1/2 cups assorted mushrooms (shiitake, enoki, cremini, button or chanterelle, whole or cut in half if large)
1/4 cup minced shallot
1 tablespoon cornstarch
1 tablespoon Worcestershire sauce

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
Top with steaks and mushroom sauce.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 beef tenderloin steaks, cut 1 inch thick (about 6 oz. each), 1/2 cup uncooked lentils, 1/2 cup water, 2 cups ready-to-serve beef broth, divided, and more.

Yes, Beef Tenderloin With Savory Saucy Mushrooms And Lentils falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Tenderloin With Savory Saucy Mushrooms And Lentils

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions