Beef Tenderloin With Savory Saucy Mushrooms and Lentils

• beef tenderloin steaks↗4

  cut 1 inch thick (about 6 oz. each)

• uncooked lentils1⁄2 cup
• water↗1⁄2 cup
• ready-to-serve beef broth↗2 cups

  divided

• fresh thyme↗1 teaspoon

  chopped or 1/2 teaspoon dried thyme leaves, crushed

• salt and pepper
• olive oil↗2 teaspoons
• assorted mushrooms1 1⁄2 cups

  (shiitake, enoki, cremini, button or chanterelle, whole or cut in half if large)

• minced shallot1⁄4 cup
• cornstarch↗1 tablespoon
• Worcestershire sauce↗1 tablespoon

Step-by-step instructions

1. 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. 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. 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. 4

   Top with steaks and mushroom sauce.