Beef Tenderloin Tips with Mushroom Gravy Recipe

Introduction

Beef Tenderloin Tips with Mushroom Gravy is a rich and comforting dish perfect for weeknight dinners or special occasions. Tender beef pieces are seared to perfection and smothered in a flavorful mushroom gravy that enhances every bite.

Ingredients

• 1 pound beef tenderloin tips
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 1 Tablespoon olive oil
• 2 Tablespoons butter
• ½ cup sliced onion
• 8 ounces sliced mushrooms
• 2 garlic cloves, minced
• 1 ½ cups beef broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 Tablespoon cornstarch
• Salt and pepper to taste

Instructions

1. Step 1: Preheat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
2. Step 2: Season the beef tenderloin tips with kosher salt and black pepper. Add the beef to the pan when the oil just begins to smoke. Avoid crowding the pan; cook in batches if necessary.
3. Step 3: Let the beef cook undisturbed for about 1 minute until well browned, then flip. Continue cooking and rotating for around 3 minutes until the meat is browned on all sides.
4. Step 4: Remove the browned beef from the pan to a plate and set aside. Do not wipe the pan.
5. Step 5: Reduce heat to medium and add 2 tablespoons of butter to the pan along with any drippings and browned bits. Add sliced onion and mushrooms, cooking for 6–7 minutes while stirring occasionally.
6. Step 6: Once the mushroom liquids have evaporated and the onions begin to caramelize, add the minced garlic and cook for 30 to 45 seconds until fragrant.
7. Step 7: Pour in the beef broth, Worcestershire sauce, and sprinkle in dried thyme. Scrape up the browned bits from the pan and stir everything to combine.
8. Step 8: In a small bowl, mix the cornstarch with 2 tablespoons of cold water. Whisk this slurry into the mushroom mixture. Bring to a simmer and cook for about 2 minutes, stirring occasionally, until the gravy thickens.
9. Step 9: Return the beef tenderloin tips and any accumulated juices to the pan. Stir and cook for 1–2 minutes. Season with salt and pepper to taste. Serve warm.

Tips & Variations

• For extra flavor, use a splash of red wine in place of some beef broth when adding liquid to the gravy.
• If you prefer a creamier sauce, stir in a tablespoon of sour cream or heavy cream at the end of cooking.
• Try adding fresh herbs like parsley or rosemary for a brighter finish.
• Choose a mix of mushrooms such as cremini and shiitake for a deeper mushroom flavor.

Storage

Store leftover beef tenderloin tips with mushroom gravy in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave until heated through, adding a splash of beef broth if the gravy thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef instead of tenderloin tips?

Yes, sirloin or ribeye cuts can work as substitutes, though cooking times may vary slightly to achieve the desired tenderness and browning.

How do I prevent the beef from becoming tough?

Be sure to sear the beef quickly over high heat without overcrowding the pan, and avoid overcooking. Cooking in batches if needed helps maintain proper temperature and browning.

Beef Tenderloin Tips with Mushroom Gravy Recipe

Print Recipe

★★★★★

4.6 from 130 reviews

Tender beef tenderloin tips cooked to perfection and smothered in a rich, savory mushroom gravy made with caramelized onions, garlic, and a hint of thyme. This skillet-cooked dish is perfect for a comforting weeknight dinner and pairs wonderfully with mashed potatoes or steamed vegetables.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef

• 1 pound beef tenderloin tips
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 1 Tablespoon olive oil

Mushroom Gravy

• 2 Tablespoons butter
• ½ cup sliced onion
• 8 ounces sliced mushrooms
• 2 garlic cloves, minced
• 1 ½ cups beef broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 Tablespoon cornstarch
• Salt and pepper to taste

Instructions

1. Preheat Skillet: Preheat a large skillet over medium-high heat and add 1 tablespoon of olive oil to prepare for searing the beef.
2. Season and Sear Beef: Season the beef tenderloin tips with kosher salt and freshly ground black pepper. Add the beef to the pan once the oil just begins to smoke, taking care not to overcrowd the pan. You may need to cook in batches.
3. Brown the Meat: Let the meat cook undisturbed for about 1 minute until well browned on one side. Flip and continue cooking, rotating occasionally for approximately 3 minutes total, ensuring all sides are evenly browned.
4. Set Beef Aside: Remove the browned beef tips from the skillet and transfer them to a plate. Do not clean out the skillet as the browned bits will add flavor to the gravy.
5. Sauté Onions and Mushrooms: Reduce heat to medium and add 2 tablespoons of butter to the skillet, along with the meat drippings. Add sliced onions and mushrooms, cooking for 6-7 minutes and stirring occasionally until onions start to caramelize and mushroom liquids evaporate.
6. Add Garlic: Stir in the minced garlic and cook for 30 to 45 seconds until fragrant, being careful not to burn it.
7. Deglaze and Simmer: Pour in the beef broth, Worcestershire sauce, and sprinkle in dried thyme. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan and stir to combine all flavors.
8. Thicken Gravy: In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Whisk this slurry into the mushroom mixture. Bring the gravy to a simmer and cook for about 2 minutes, stirring occasionally until it thickens.
9. Return Beef to Gravy: Add the seared beef tips back to the skillet along with any juices collected on the plate, stirring to coat the meat in the mushroom gravy. Cook an additional 1-2 minutes to heat through.
10. Season and Serve: Taste the dish and adjust salt and pepper as needed before serving hot.

Notes

• Work in batches when searing meat to avoid overcrowding and achieve a nice crust.
• Do not wipe the pan between searing beef and sautéing vegetables; the brown bits add depth to the gravy.
• Use cornstarch slurry to thicken the gravy slowly to avoid lumps.
• This dish pairs well with mashed potatoes, rice, or buttered noodles.
• Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.

Keywords: beef tenderloin tips, mushroom gravy, beef recipe, skillet beef, quick dinner, pan-fried beef, caramelized onions, mushroom sauce