Beef Tenderloin Tips with Mushroom Gravy Recipe
This Beef Tenderloin Tips with Mushroom Gravy recipe features tender, perfectly seared beef tips simmered in a rich and flavorful mushroom gravy made with onions, garlic, and herbs. It’s a comforting and elegant main course perfect for a special dinner or cozy meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Beef Tips
- 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
- 2 tablespoons cold water
- salt and pepper to taste
Instructions
- Preheat and prepare pan: Preheat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
- Season and sear beef: Season the beef tenderloin tips with kosher salt and freshly ground black pepper. When the oil just begins to smoke, add the beef tips without crowding the pan. Work in batches if necessary.
- Brown beef tips: Cook the meat undisturbed for about 1 minute until well browned, then flip. Continue cooking while rotating for around 3 minutes, until all sides are well browned.
- Remove beef and keep pan drippings: Remove the browned meat to a plate and set aside. Do not wipe the pan to preserve browned bits for gravy.
- Sauté onions and mushrooms: Reduce heat to medium and add 2 tablespoons of butter to the pan along with any remaining drippings. Add sliced onion and mushrooms. Cook for 6 to 7 minutes, stirring occasionally, until mushroom liquids evaporate and onions begin to caramelize.
- Add garlic: Add minced garlic and cook for 30 to 45 seconds until fragrant.
- Add liquids and herbs: Stir in beef broth, Worcestershire sauce, and dried thyme. Scrape up browned bits from the pan and combine.
- Thicken gravy: In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth, then whisk into the mushroom mixture. Bring to a simmer and cook for about 2 minutes, stirring occasionally until gravy thickens.
- Return beef to gravy: Return the beef tips and any accumulated juices from the plate to the skillet. Stir to combine and cook for an additional 1 to 2 minutes to heat through.
- Season and serve: Season mushroom gravy with salt and pepper to taste before serving.
Notes
- Work in batches when searing beef tips to avoid overcrowding the pan, which prevents proper browning.
- Do not wipe the skillet after browning the beef; the browned bits add great flavor to the gravy.
- Use cold water when mixing cornstarch to avoid lumps in the gravy.
- Feel free to substitute dried thyme with fresh thyme for a brighter herb flavor.
- This dish pairs well with mashed potatoes, rice, or buttered noodles for a complete meal.
