Beef Tenderloin With Savory Saucy Mushrooms And Lentils Recipes

BEEF TENDERLOIN IN MUSHROOM SAUCE

Beef Tenderloin in Mushroom Sauce image

Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn't take much fuss to fix a special meal for two. -Denise McNab, Warminster, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

4 tablespoons butter, divided
1 teaspoon canola oil
2 beef tenderloin steaks (1 inch thick and 4 ounces each)
1 cup sliced fresh mushrooms
1 tablespoon chopped green onion
1 tablespoon all-purpose flour
1/8 teaspoon salt
Dash pepper
2/3 cup chicken or beef broth
1/8 teaspoon browning sauce, optional

Steps:

In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

Nutrition Facts : Calories 417 calories, Fat 32g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 659mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.

BEEF TENDERLOIN WITH SAVORY SAUCY MUSHROOMS AND LENTILS

Beef Tenderloin With Savory Saucy Mushrooms and Lentils image

Make and share this Beef Tenderloin With Savory Saucy Mushrooms and Lentils recipe from Food.com.

Provided by Timothy H.

Categories Steak

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

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 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.
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.
Top with steaks and mushroom sauce.

Nutrition Facts : Calories 485.9, Fat 32.2, SaturatedFat 12.4, Cholesterol 139.4, Sodium 532.6, Carbohydrate 10.7, Fiber 2.3, Sugar 1.4, Protein 37

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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.
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