Beef Tenderloin Steaks with Mushroom Sauce and Lentils

Name: Beef Tenderloin Steaks with Mushroom Sauce and Lentils
Yield: 4 servings
Ingredients: 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

Thick-cut beef tenderloin steaks paired with earthy lentils and a rich mushroom sauce made from shallots, thyme, and beef broth thickened with cornstarch.

Glycemic Load: 6.0 (Low)

602 calories per serving

Serves: 4

Original recipe: www.beefitswhatsfordinner.com

About This Calculation

Beef Tenderloin Steaks with Mushroom Sauce and Lentils has a low glycemic load of 6.0 per serving — minimal blood sugar impact — suitable for most people managing diabetes or blood sugar levels.

The primary glycemic load contributors are lentils, dry (GL 3.8), cornstarch (GL 1.5), Worcestershire sauce (GL 0.5). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.