Steak Umbria

Recipe courtesy of Certified Angus Beef LLC.

Recipe Ingredients:

Lentils:
2 tablespoons butter
1/4 cup chopped celery
1/4 cup chopped red pepper
1/4 cup chopped onion
1 1/2 cups water
1 cup lentils, picked through and rinsed

Steak:
2 tablespoons olive oil
2 tablespoons chopped garlic
2 1/2 pounds Certified Angus Beef ® Tri-Tip steak
1/4 cup Italian red table wine
4 cups porcini mushrooms (or baby portabellas)
4 ounces prosciutto ham, sliced thin and cut into ribbon to like pieces
1/2 cup chopped black olives
1 cup asparagus tips, blanched

Salt and ground black pepper, as needed

Cooking Directions:

1. For Lentils: Melt butter in a medium saucepan. Add celery, red pepper and onions; cook until tender. Add water and bring to a boil. Add lentils, cover, reduce temperature to low and cook 45 minutes or until tender. Season with salt and pepper to taste.
2. Heat olive oil in medium sauté pan. Add garlic and steak. Cook 3 to 4 minutes turning steak once. Remove steak.
3. Deglaze pan with wine; add mushrooms, olives, ham and steak. After 10 minutes, remove steaks from pan and reduce sauce for 5 minutes.
4. Add asparagus; return steaks to pan; cook 5 minutes. Season with salt and pepper to taste.
5. Serve steak, asparagus and mushroom mixture over lentils.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 559; Total Fat: 25g; Saturated Fat: 9g; Cholesterol: 143mg; Total Carbs: 25g; Fiber: 11g; Protein: 57g; Sodium: 933mg.

Recipe and photograph courtesy of Certified Angus Beef LLC.