Beef Tenderloin Tips in Mushroom Gravy

Quick Look

• Total time: About 25 minutes
• Key ingredients: Beef tenderloin tips, mushrooms, onion, garlic, beef broth, Worcestershire sauce, and thyme
• Flavor: Rich, savory, and beefy with a silky mushroom gravy
• Method: Sear the steak tips in a cast iron skillet, build the gravy in the same pan, then add the beef back in
• Doneness: Medium-rare, about 130°F
• Serve it with: Mashed potatoes, rice, or egg noodles

If you give these tenderloin tips a try, please leave a star rating and a comment below. I love hearing how they turn out for you!

What are Beef Tenderloin Tips?

Whole beef tenderloin is a long muscle from the loin section of the cow. It sits beneath the ribs, next to the backbone. It's usually sold whole as a roast or cut into steaks called filet mignon, and it's one of the most tender and most expensive cuts of beef.

The muscle tapers at one end into a "tail" that's too thin for steaks. Those tail ends and other trimmings are cut into bite-sized chunks called tenderloin tips. They cost much less than filet mignon but are just as tender, which makes them perfect for a quick skillet dinner like this one.

Tenderloin is a very lean cut, which is why it's so tender, but also why it can overcook quickly. American Wagyu tenderloin tips have more marbling than standard beef, so they're a little richer and more forgiving.

Where to Buy Tenderloin Tips

The first time I made this recipe, I used American Wagyu beef tenderloin tips from Snake River Farms. If you're not familiar with them, Snake River Farms produces high-quality American Wagyu beef that combines the rich marbling of Japanese Wagyu with the beefy flavor of American beef. Their tenderloin tips are made from the trimmings of their filet mignon steaks, so they're tender, flavorful, and small enough to cook quickly. If you want to make this dish extra special, they're a great choice.

You can also find tenderloin tips in other places:

• The butcher counter: Ask for tenderloin tips or tenderloin tail pieces. Many butchers sell the trimmings left over from cutting filet mignon at a lower price.
• The grocery store meat case: Some stores package them as "tenderloin tips" or "beef tips." Check the label to make sure they come from the tenderloin and aren't stew meat, which needs a long, slow cook to get tender.
• Online: Specialty beef companies like Snake River Farms ship them frozen. Thaw them overnight in the refrigerator before cooking.

Whichever you choose, look for pieces that are roughly the same size so they cook evenly.

Ingredient Notes

• Beef tenderloin tips: Tenderloin tips give you the most tender bites. Sirloin steak tips will also work, but they won't be quite as tender. Avoid anything labeled "stew meat," since it comes from tougher cuts that need hours of slow cooking.
• Mushrooms: White button or cremini (baby bella) mushrooms both work great. Most other varieties will work too.
• Onion: Yellow onion adds a little sweetness to the gravy.
• Beef Stock: Low-sodium broth lets you control the salt, since the gravy reduces and the flavor concentrates.
• Worcestershire sauce and thyme: Worcestershire adds savory depth, and dried thyme gives the gravy an earthy, herby flavor.

See the recipe card at the bottom of this post for the complete list of ingredients and measurements.

Step-by-Step Instructions for Making Beef Tenderloin Tips

1. Heat the skillet. Preheat a large skillet over medium-high heat and add the olive oil.
2. Sear the beef. Season the tenderloin tips with salt and pepper and add them to the pan when the oil just begins to smoke. Don't crowd the pan; work in batches if needed so the beef sears instead of steaming.
3. Brown all sides. Let the beef cook undisturbed for about 1 minute until well browned, then flip. Keep cooking and turning for about 3 minutes, until well browned on all sides.
4. Set the beef aside. Move the beef to a plate. Don't wipe the pan! Those browned bits are the base of the gravy.

5. Cook the mushrooms and onions. Reduce the heat to medium and add the butter. Add the onion and mushrooms and cook for 6 to 7 minutes, stirring occasionally, until the mushroom liquid has cooked off and the onions start to caramelize.
6. Add the garlic. Stir in the garlic and cook for 30 to 45 seconds, just until fragrant.

7. Build the gravy. Add the beef broth, Worcestershire sauce, and thyme, and scrape up the browned bits from the bottom of the pan.
8. Thicken it. Mix the cornstarch with 2 tablespoons of cold water and whisk it into the gravy. Bring it to a simmer and cook for about 2 minutes, until thickened.

9. Finish. Return the beef and any juices from the plate to the pan and stir for 1 to 2 minutes, just to warm it through. Season with salt and pepper to taste and serve.

What to Serve with Beef Tenderloin Tips

A starchy side like my Instant Pot garlic mashed potatoes is a must to soak up the delicious gravy. Rice or egg noodles are other great options.

For additional sides, a green veggie like my sautéed green beans, roasted brussels sprouts, or grilled broccolini are great options.

This tenderloin steak tips recipe is rich, so a side salad with a tangy vinaigrette dressing like my apple walnut salad is a great choice too!

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The gravy will firm up in the fridge.

To reheat, add a splash of water or beef broth to loosen the gravy, then warm it in a skillet over medium heat until heated through. Smaller portions can be reheated in the microwave. Heat gently so the beef doesn't overcook.