Introduction

Beef tenderloin tips with mushroom gravy is a simple yet elegant dish that brings tender, juicy beef together with a rich, savory mushroom sauce. Perfect for a weeknight dinner or a special occasion, this recipe delivers comforting flavors with minimal effort.

Beef Tenderloin Tips with Mushroom Gravy Recipe - Recipe Image

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

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

Tips & Variations

For extra flavor, marinate the beef tips in Worcestershire sauce and garlic for 30 minutes before cooking.
Use cremini mushrooms instead of white mushrooms for a deeper, earthier taste.
If you prefer a thicker gravy, increase the cornstarch slurry slightly, but add gradually to avoid over-thickening.
Serve over mashed potatoes, egg noodles, or rice for a complete meal.

Storage

Store leftover beef tenderloin tips with mushroom gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of beef broth if the sauce has thickened too much. Avoid microwaving at high heat to keep the beef tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, you can use sirloin tips or ribeye cubes as alternatives, but cook times may vary slightly depending on thickness and cut.

Is it possible to make this recipe gluten-free?

Absolutely. Ensure your Worcestershire sauce is gluten-free and substitute cornstarch with a gluten-free thickener like arrowroot powder.

Beef Tenderloin Tips with Mushroom Gravy Recipe

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4.8 from 51 reviews

This Beef Tenderloin Tips with Mushroom Gravy recipe features tender, juicy beef pieces cooked to perfection in a rich and flavorful mushroom gravy. The dish is enhanced with caramelized onions, garlic, and a hint of thyme, making it an elegant meal perfect for any occasion. Easy to prepare on the stovetop, it’s a comforting and savory dish that pairs wonderfully with mashed potatoes or steamed vegetables.

Author: Zane
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

Beef and Seasoning

1 pound beef tenderloin tips
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper

Cooking Fats

1 Tablespoon olive oil
2 Tablespoons butter

Vegetables

½ cup sliced onion
8 ounces sliced mushrooms
2 garlic cloves, minced

Sauces and Broth

1½ cups beef broth
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme

Thickener

1 Tablespoon cornstarch
2 Tablespoons cold water (for cornstarch slurry)

Additional Seasoning

Salt and pepper to taste

Instructions

Preheat the skillet: Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Allow the oil to heat until it just begins to smoke.
Season and Brown the Beef: Season the beef tenderloin tips with Kosher salt and freshly ground black pepper. Add the beef to the hot skillet without overcrowding; cook in batches if necessary. Let the meat cook undisturbed for about 1 minute to develop a nice crust, then flip and continue cooking, turning occasionally, for around 3 minutes to brown all sides evenly.
Remove the beef: Once browned on all sides, transfer the beef tips to a plate and set aside. Keep all brown bits and juices in the skillet; do not wipe it clean.
Sauté the vegetables: Reduce heat to medium and add 2 tablespoons of butter to the skillet along with any remaining drippings. Add sliced onions and mushrooms. Cook for 6 to 7 minutes, stirring occasionally, until the mushroom liquids have evaporated and the onions begin to caramelize.
Add garlic: Stir in the minced garlic and cook for 30 to 45 seconds until fragrant, being careful not to burn it.
Deglaze and build the gravy: Pour in the beef broth, Worcestershire sauce, and sprinkle dried thyme into the pan. Scrape up any browned bits stuck to the skillet bottom, stirring to combine all flavors.
Thicken the gravy: In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons cold water to create a slurry. Whisk this mixture into the pan’s mushroom gravy. Bring the gravy to a simmer and cook for about 2 minutes, stirring frequently until it thickens.
Return beef to the pan: Add the beef tenderloin tips back into the skillet along with any juices collected on the plate. Stir to coat the beef in the mushroom gravy and cook for an additional 1 to 2 minutes to heat through.
Season and serve: Taste and adjust with salt and pepper as needed. Serve hot, ideally over mashed potatoes or your favorite side dish.

Notes

Do not overcrowd the skillet when browning the beef to ensure proper searing.
Be careful not to burn the garlic; add it only after the onions and mushrooms have softened.
The cornstarch slurry prevents lumps and helps achieve a smooth, velvety gravy.
This dish pairs wonderfully with creamy mashed potatoes, rice, or buttered noodles.
For a richer flavor, use homemade beef broth or low-sodium beef broth to control salt levels.

Keywords: beef tenderloin tips, mushroom gravy, stovetop beef recipe, easy beef dinner, mushroom sauce, quick beef recipe