Whenever I make Beef Tenderloin Tips with Mushroom Gravy Recipe, it feels like bringing a little bit of luxury right into my kitchen. The first time I shared this with friends, their eyes lit up as the rich aroma of seared beef and earthy mushrooms filled the room. It’s one of those dishes that immediately feels special, yet it’s so approachable that I often whip it up on a cozy weekend dinner. The tender beef combined with that silky mushroom gravy never fails to impress — really, it’s comfort food elevated.

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What Makes This Recipe Special

Flavor Harmony: The seared beef’s savory depth pairs perfectly with the earthy, garlicky mushroom gravy.
Easy Assembly: Minimal ingredients and straightforward steps make this recipe a breeze even on busy nights.
Texture Play: Tender, juicy beef combined with silky mushrooms creates a delicious contrast that you’ll love.
Showstopper Finish: The inviting aroma and glossy gravy bring a restaurant-quality feel to your home kitchen.

This Beef Tenderloin Tips with Mushroom Gravy Recipe isn’t just about making a meal—it’s about creating a moment. You’ll enjoy the rich aroma filling your kitchen as the beef sears and the mushrooms slowly soften, all while knowing that your effort will be rewarded by delicious results. I promise to walk you through every step, making sure you get that perfect browned beef and flawlessly thick gravy. Even if you’ve never cooked tenderloin tips or made gravy before, this guide has your back.

Gather Your Ingredients

A white plate on a white marbled surface holds two main parts: on the left, several pieces of dark brown seared beef with a shiny, thick dark brown sauce coating and mixed with soft, light brown mushroom slices; the beef and mushrooms are sprinkled with small pieces of green herbs. On the right side, there is a large portion of smooth, creamy mashed potatoes with a slightly uneven texture and a few green herb sprinkles on top. The food fills most of the plate, creating a rich, hearty meal look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Before you start, it helps to have everything measured and ready to go. Exact quantities are listed in the recipe card below, so this list focuses on the key ingredients and what to keep in mind when choosing each one.

Beef tenderloin tips: Look for tender, uniformly sized pieces to ensure even cooking; you can substitute sirloin tips if preferred.
Kosher salt: Use for seasoning the beef evenly — kosher salt’s texture is perfect for this.
Freshly ground black pepper: Adds a mild heat and complexity; freshly ground offers the best flavor.
Olive oil: For searing the beef; use a good-quality oil with a high smoke point.
Butter: Provides richness and helps caramelize the mushrooms and onions.
Onion: Sliced thin to soften and sweeten the gravy base.
Mushrooms: Sliced cremini or white button mushrooms work well—freshness is key for the best umami.
Garlic cloves: Minced finely to release flavor without overpowering the dish.
Beef broth: The backbone of the gravy; homemade or low-sodium store-bought both work.
Worcestershire sauce: Adds tangy, savory depth that complements the beef.
Dried thyme: Gives an earthy herb note that pairs beautifully with mushrooms.
Cornstarch: Used to thicken the gravy smoothly without lumps.
Salt and additional pepper to taste: To finish seasoning your gravy perfectly.

If you don’t have Worcestershire sauce on hand, a splash of soy sauce can add a similar umami note. For a gluten-free option, be sure to use cornstarch rather than flour to thicken the gravy.

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Kitchen Tools Required

Large skillet (preferably heavy-bottomed): Ensures even heat distribution for the perfect sear on beef.
Tongs: For turning beef tips gently without piercing and losing juices.
Measuring spoons and cups: To get seasonings and liquids just right.
Whisk or fork: For mixing the cornstarch slurry smoothly into the gravy.
Small bowl: To prepare the cornstarch mixture before adding it to the pan.
Instant-read thermometer (optional): Helps check meat doneness if you’re uncertain.

How to Make Beef Tenderloin Tips with Mushroom Gravy Recipe

Now, let’s get started on these tender beef tips coated in a rich and flavorful mushroom gravy. I’ll guide you through each step so you’ll end up with beautifully browned meat and a perfectly thickened sauce.

Heat the skillet: Preheat a large skillet over medium-high heat until it’s hot and about to smoke. This is crucial for a great sear that locks in juices.
Season and sear the beef: Sprinkle salt and pepper on the beef tips. Add olive oil to the pan, then add the beef in a single layer, avoiding crowding. Cook undisturbed for 1 minute for a deep crust, then flip and rotate for a total of 3 minutes until evenly browned. Work in batches if needed.
Remove beef and set aside: Transfer the browned beef to a plate, leaving all those flavorful drippings in the pan. Don’t wipe it clean — those bits are the base for your gravy.
Sauté onions and mushrooms: Lower heat to medium, add butter to the pan. Toss in onions and mushrooms, cooking 6–7 minutes until onions caramelize and mushroom moisture evaporates. Stir occasionally to prevent burning.
Add garlic: Stir in minced garlic and let it cook for 30–45 seconds until fragrant — don’t let it brown too much or it’ll turn bitter.
Build the gravy: Pour in beef broth, Worcestershire sauce, and dried thyme. Use your spoon to scrape up all the browned bits stuck to the pan; they add incredible flavor.
Thicken the gravy: Mix cornstarch with cold water until smooth, then whisk it into the pan. Bring the sauce to a gentle simmer and cook for about 2 minutes until thickened to your liking.
Return beef to the pan: Add the seared beef tips back along with any juices collected on the plate. Cook 1–2 more minutes just to warm through and coat the beef in the gravy.
Final seasoning: Taste and adjust salt and pepper before serving.

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Cooking Secrets

Tip 1: Don’t crowd your pan when searing beef tips; this ensures a nice brown crust instead of steaming.
Tip 2: Let the beef rest briefly after searing to keep juices locked in before returning it to the gravy.
Tip 3: Use cold water to mix cornstarch before adding to the hot pan to prevent lumps in your gravy.
Tip 4: Taste and adjust seasoning last — the beef broth and Worcestershire already add saltiness, so season gradually.

How to Serve

The image shows a white plate with two main parts: on the right side, creamy mashed potatoes with a smooth, slightly textured white surface with small green herb bits sprinkled on top; on the left side, a pile of browned beef pieces covered in a shiny dark brown sauce, mixed with golden-brown sliced mushrooms, all garnished with small green herbs. The beef looks tender with a caramelized crust, the sauce is glossy, and the mushrooms have a soft, cooked texture. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Flavor Boosters

For an extra layer of richness, finish your Beef Tenderloin Tips with Mushroom Gravy Recipe with a dollop of sour cream or a sprinkle of fresh chopped parsley. A splash of red wine or a few drops of truffle oil added to the gravy can transform the flavor beautifully. Feel free to toss in fresh thyme leaves just before serving for a fresh, herby note.

Perfect Pairings

This dish shines alongside creamy mashed potatoes or buttered egg noodles that soak up every bit of that luscious mushroom gravy. Roasted asparagus or sautéed green beans add a crisp, fresh bite to balance the richness. For drinks, a medium-bodied red wine like Pinot Noir or a classic Cabernet Sauvignon complements the beef beautifully.

Presentation Tips

Serve Beef Tenderloin Tips with Mushroom Gravy Recipe in a shallow bowl or over a warm plate of your favorite starch so the gravy pools enticingly around the meat. When feeding a crowd, keep the beef and gravy warm in a covered dish and serve family-style for easy plating. Leftovers also make a great filling for soft rolls or steak sandwiches—just add some fresh greens!

Easy Variations

Swap beef tenderloin tips for pork tenderloin tips for a slightly lighter dish.
Use dairy-free butter or olive oil to make the gravy vegan-friendly (substitute mushroom broth for beef broth).
Add a splash of cream or half-and-half at the end for a creamy mushroom gravy twist.
Include fresh herbs like rosemary or sage instead of thyme to vary the herbal aroma.
Mix in chopped sun-dried tomatoes or caramelized shallots for extra complexity.
For a spicy kick, sprinkle a pinch of red pepper flakes when sautéing mushrooms.

Storing and Reheating Tips

Store leftover beef tips with gravy in an airtight container in the fridge for up to 3 days.
To reheat, warm gently over low heat on the stovetop, stirring occasionally to prevent scorching.
If microwaving, cover loosely and heat in short bursts, stirring in between, to keep the beef tender.
You can freeze the gravy separately for up to 2 months; thaw overnight in the fridge before reheating.
When reheating frozen beef, add a splash of broth or water to refresh the sauce and prevent dryness.

Common Questions About Beef Tenderloin Tips with Mushroom Gravy Recipe

Can I use other cuts of beef for this recipe? Yes! While tenderloin tips are best for tenderness, sirloin or ribeye tips work well too. Just watch the cooking time closely.
How do I know when the beef tips are done? They should be nicely browned on all sides and just cooked through, about 3-4 minutes total. Use a thermometer to check for medium-rare at 135°F, if you like.
What if I don’t have fresh mushrooms? You can use dried mushrooms soaked in warm water as a flavor boost, but fresh mushrooms offer the best texture for the gravy.
Can I make the gravy ahead of time? You can prepare the mushroom gravy separately in advance and gently reheat when ready to add the beef tips to keep everything fresh.
Any tips to avoid a watery gravy? Make sure to cook off all the moisture from the mushrooms before adding the broth, and use the cornstarch slurry to thicken to your desired consistency.