Beef tenderloin with savory saucy mushrooms and lentils – ButcherShop.ae

Ingredients

• 4 beef tenderloin steaks, cut 1 inch thick (about 6 ounces 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, straw, cremini, button or chanterelle), whole or cut in half if large
• 1/4 cup minced shallots
• 1 tablespoon cornstarch
• 1 tablespoon Worcestershire sauce