Introduction

Beef Tenderloin Tips with Mushroom Gravy is a deliciously tender and savory dish that brings together juicy beef and rich mushroom flavors. It’s perfect for a comforting dinner that’s both elegant and easy to prepare.

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 with salt and pepper. Add to the pan when the oil just begins to smoke. To avoid overcrowding, cook in batches if necessary.
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 browned on all sides.
Step 4: Remove the browned beef to a plate and set aside. Do not wipe the pan.
Step 5: Reduce heat to medium and add 2 Tablespoons of butter to the pan along with any drippings and brown bits. Add the sliced onion and mushrooms. Cook for 6–7 minutes, stirring occasionally.
Step 6: When the mushroom liquids have evaporated and onions begin to caramelize, add minced garlic. Cook for 30 to 45 seconds until fragrant.
Step 7: Add beef broth, Worcestershire sauce, and dried thyme. Scrape up brown bits from the pan and stir to combine.
Step 8: In a small bowl, mix 1 Tablespoon cornstarch with 2 Tablespoons cold water, then whisk into the mushroom mixture. Bring to a simmer and cook for about 2 minutes until thickened, stirring occasionally.
Step 9: Return the beef tips and any juices from the plate to the pan. Stir and cook for 1–2 minutes. Season with salt and pepper to taste before serving.

Tips & Variations

For extra richness, add a splash of cream to the gravy just before serving.
If you prefer a thicker gravy, increase the cornstarch to 1 ½ tablespoons mixed with cold water.
Use fresh thyme instead of dried for a brighter herb flavor.
Serve over mashed potatoes, rice, or buttered noodles for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of beef broth if necessary to loosen the gravy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other tender cuts like sirloin tips or ribeye can work well. Just adjust cooking time to avoid overcooking.

How do I prevent the beef from becoming tough?

Cook the beef quickly over high heat in small batches without overcrowding the pan. Avoid overcooking by removing the beef as soon as it is browned.

Beef Tenderloin Tips with Mushroom Gravy Recipe

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4.9 from 54 reviews

Beef Tenderloin Tips with Mushroom Gravy is a savory and tender dish featuring perfectly seared beef tips cooked in a rich mushroom and onion gravy. This recipe is quick and easy, ideal for a comforting weeknight meal or an impressive dinner. The beef is seared to develop a beautiful crust, then simmered with mushrooms, garlic, and fragrant herbs in a luscious gravy thickened with cornstarch.

Author: Maya
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Beef

1 pound beef tenderloin tips
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 Tablespoon olive oil
salt and pepper to taste (for finishing)

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
2 Tablespoons cold water (for cornstarch slurry)

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, which indicates it is ready for searing the beef.
Season and sear the beef: Season the beef tenderloin tips with kosher salt and freshly ground black pepper. Add the beef tips to the hot skillet without overcrowding the pan. Sear the beef undisturbed for about 1 minute until well browned, then flip and continue cooking by rotating the pieces for approximately 3 minutes until all sides are nicely browned.
Remove beef and set aside: Once browned on all sides, remove the beef tips to a plate and set aside. Do not wipe the pan as the browned bits will add flavor to the gravy.
Cook the vegetables: Reduce the heat to medium and add 2 tablespoons of butter to the skillet along with any drippings and brown bits. Add the sliced onions and mushrooms. Cook for 6-7 minutes, stirring occasionally, until the mushrooms release their moisture 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 the garlic.
Create the gravy base: Pour in the beef broth, Worcestershire sauce, and sprinkle dried thyme into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, stirring everything to combine well.
Thicken the gravy: In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Whisk this mixture into the mushroom gravy. Bring the sauce to a simmer and cook for about 2 minutes, stirring occasionally, until the gravy thickens.
Return beef to pan: Add the seared beef tips back into the skillet along with any juices accumulated on the plate. Stir to coat the beef in the mushroom gravy and cook for an additional 1-2 minutes to warm through.
Season and serve: Taste the dish and adjust seasoning with salt and pepper as needed. Serve the beef tenderloin tips hot, smothered in the flavorful mushroom gravy.

Notes

To prevent overcrowding the pan during searing, cook the beef in batches if necessary to ensure a good crust forms.
For a gluten-free version, ensure the Worcestershire sauce is gluten-free or substitute with tamari or coconut aminos.
You can substitute fresh thyme for dried thyme; use 1 tablespoon fresh in that case.
This dish pairs well with mashed potatoes, rice, or buttered noodles to soak up the gravy.
Leftover beef tenderloin tips can be stored in an airtight container in the refrigerator for up to 3 days.

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