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Beef Tenderloin Tips with Mushroom Gravy Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/beef-tenderloin-tips-with-mushroom-gravy-recipe/