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
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.
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.
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.
Divide lentils among 4 serving plates. Top with steaks and mushroom sauce.
Nutrition information per serving: 394 Calories; 117 kcal Calories from fat; 13 g Total Fat; 4 g Saturated Fat; 6 g Monounsaturated Fat; 101 mg Cholesterol; 567 mg Sodium; 21 g Total Carbohydrate; 3.6 g Dietary Fiber; 46 g Protein; 5 mg Iron; 11.6 mg Niacin; 0.9 mg Vitamin B6; 2.1 mcg Vitamin B12; 7.1 mg Zinc; 45.6 mcg Selenium;