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1
Microwave lime in a small bowl to release essential oils and set aside until it is just cool enough to handle.
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2
Rinse beef to remove any blood residue and pat dry with paper toweling.
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3
Rub with salt and pepper and set aside briefly.
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4
Combine shallots, garlic, thyme, parsley, sage and olive oil to form a smooth paste.
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5
Rub into beef and let sit for a minimum of 2 hours.
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6
Preheat oven to 350 degrees F. Heat oil in a large saute pan with an oven safe handle, and sear beef on all sides.
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7
Roast in oven until the beef reaches an internal temperature of 125 degrees F, about 20 to 25 minutes, so when you pull it out it will reach 145 degrees F for medium doneness during the carryover cooking while it is resting.
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8
(You will be using the pan juices for the lentils, so do not discard them.)
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9
While the beef is roasting, rinse lentils in a colander and examine to make sure there are is no foreign material (such as pebbles).
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10
Transfer to a saucepot with just enough water to cover, and bring to a boil.
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11
Reduce and simmer for about 20 minutes until lentils are re-hydrated and water is absorbed, then remove from heat.
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12
While lentils are cooking, heat olive oil in a large skillet over medium heat, and saute white onion until translucent.
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13
Add 2 tablespoons butter to the saute pan and when it melts, add shiitake, crimini, and portobello mushrooms to the onion pan along with sage and thyme.
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14
Cook mushrooms until they begin to soften and to give up their juices.
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15
Stir sauteed onion- mushroom-herb mixture into pot of lentils along with demi-glace.
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16
Lower heat and cook for a few minutes to integrate flavors, but do not allow lentils to get mushy.
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17
Remove from heat and keep in a warm place.
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18
Remove beef from oven and transfer to a utility platter to let rest.
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19
Strain pan juices from beef into lentil mixture and stir to combine.
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20
Keep covered and warm.
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21
Sliced rested beef into thin slices.
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22
Stir diced tomato into lentils.
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23
Spoon some lentil/mushroom mixture into the center of serving dish and top with beef.
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24
Garnish with chopped parsley.
