These tender beef tenderloin tips covered in a savory mushroom gravy make an easy, yet delicious weeknight meal in under 30 minutes!
This post is sponsored by Snake River Farms and contains affiliate links, however all opinions expressed are based on my personal view. I will only recommend products to my readers that I personally use and enjoy.
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Why this recipe works
I recently received these beef tenderloin tips from Snake River Farms to try out. If you're not familiar with SRF, they produce high quality American wagyu beef. Their meat combines the flavorful marbling of Japanese Wagyu beef with the rich beefy flavor of American beef. Stop by their site and check out their story for more details. You can use code DWD10 to save 10% on your order!
Their beef tenderloin tips are made from the trimmings of filet mignon steak. So they're tender and flavorful, and their small size allows for quick cooking. They're perfect for a quick and easy weeknight dinner.
One look and I knew they'd be perfect paired with the luscious mushroom gravy that I also use in my Salisbury Steak recipe! The tender steak bites and silky mushroom gravy are amazing served with a pile of buttery mashed potatoes to soak up the tasty gravy. It's a comfort food dinner that will be on repeat all winter long at my house!
Ingredients
These beef tenderloin tips from SRF are well marbled so they're loaded with flavor, but you can also use other tender cuts such as sirloin steak tips too. Avoid meat labeled "stew meat" as these typically come from tougher cuts of meat and need to be cooked longer to become tender.
For the mushroom gravy you'll need a few pantry staples along with mushrooms, onion, and garlic.
How to cook beef tenderloin tips
To saute the tenderloin tips I like to use my 12 inch cast iron skillet. A dutch oven would also work well.
- Preheat a large skillet over medium-high heat and add 1 Tablespoon of olive oil.
- Season the beef with salt and pepper and add to the pan when the oil just begins to smoke. It is important to not crowd the pan, so work in batches if needed.
- Allow the meat to cook undisturbed for about 1 minute until well browned, then flip. Continue cooking and rotating for around 3 minutes, until the meat is well browned on all sides.
- After browning, remove the meat to a plate and set aside. Do not wipe the pan!
How to make mushroom gravy
- Reduce the heat to medium and add two tablespoons of butter to the pan along with any remaining drippings and brown bits from the meat. Add the onion and mushroom. Cook for 6-7 minutes, stirring occasionally.
- When all of the liquids from the mushrooms have cooked off and the onions are beginning to caramelize add the garlic and cook for 30 to 45 seconds until fragrant.
- Add the beef stock, Worcestershire sauce, and dried thyme. Scrape up any brown bits from the pan and stir to combine.
- In a small bowl mix 1 tablespoon of cornstarch with 2 tablespoons of cold water then whisk into the mushroom mixture. Bring the mixture to a simmer and cook for about 2 minutes until thickened.
- Then return the steak tips back to the pan along with any juices from the plate and stir. Cook for 1-2 minutes, stirring occasionally, then season with salt and pepper to taste before serving.
What to serve with beef tenderloin tips
A starchy side like mashed potatoes is a must to soak up the delicious gravy. Other great options are rice or egg noodles.
For additional sides, veggies green beans, brussels sprouts, and carrots are perfect.
This tenderloin steak tips recipe is rich, so a side salad like my apple walnut salad is a great choice too!
Recipe Tips and FAQs
Absolutely! In my Salisbury steak recipe I use flour to thicken the gravy. In this one I chose cornstarch to give it a clearer, silkier appearance.
If you prefer to use flour, add 2 tablespoons of butter and 2 tablespoons of flour to the pan after cooking the mushrooms, onions, and garlic.
Cook for around 2 minutes, stirring frequently, until the flour is lightly browned. Then continue the recipe by adding in the stock and remaining ingredients.
Store leftovers in an airtight container and refrigerate for up to 4 days. The gravy will solidify in the refrigerator.
To reheat, add a splash of water or beef stock and stir to loosen up the gravy. Then reheat in a skillet over medium heat until warmed through. Smaller portions can be reheated in the microwave.
Sirloin steak tips are another good choice, but will be a little tougher than tenderloin. For a more economical alternative, check out my salisbury steak recipe which uses ground beef patties.
More steak recipes
- Perfect Reverse Sear Steak
- Grilled Flank Steak
- Grilled Balsamic Steak Salad
- Steak Au Poivre
- Instant Pot London Broil
📖 Recipe
Beef Tenderloin Tips with Mushroom Gravy
Equipment
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
- salt and pepper to taste
Instructions
- Preheat a large skillet over medium-high heat and add 1 Tablespoon of olive oil.
- Season the beef with salt and pepper and add to the pan when the oil just begins to smoke. It is important to not crowd the pan, so work in batches if needed.
- Allow the meat to cook undisturbed for about 1 minute until well browned, then flip. Continue cooking and rotating for around 3 minutes, until the meat is well browned on all sides.
- After browned on all sides remove the meat to a plate and set aside. Do not wipe the pan!
- Reduce the heat to medium and add two tablespoons of butter to the pan along with any remaining drippings and brown bits from the meat. Add the onion and mushroom. Cook for 6-7 minutes, stirring occasionally.
- When all of the liquids from the mushrooms have cooked off and the onions are beginning to caramelize, add the garlic and cook for 30 to 45 seconds until fragrant.
- Add the beef stock, Worcestershire sauce, and dried thyme. Scrape up any brown bits from the pan and stir to combine.
- In a small bowl mix 1 tablespoon of cornstarch with 2 tablespoons of cold water then whisk into the mushroom mixture. Bring the mixture to a simmer and cook for about 2 minutes, stirring occasionally, until thickened.
- Then return the steak tips back to the pan along with any juices from the plate and stir. Cook for 1-2 minutes, then season with salt and pepper to taste before serving.
Nutrition Facts
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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