Beef Tenderloin With Savory Saucy Mushrooms And Lentils

• 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.

beef tenderloin, uncooked lentils, water, readytoserve beef broth, fresh thyme, salt, olive oil, mushrooms, shallot, cornstarch, worcestershire sauce

Taken from www.food.com/recipe/beef-tenderloin-with-savory-saucy-mushrooms-and-lentils-446424 (may not work)