These beef tenderloin tips covered in a savory mushroom gravy are rich and savory and make an impressive weeknight meal in under 30 minutes! In this post, I'll provide simple step-by-step instructions and tips so you can make them perfectly every time!
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Why This Recipe Works
Beef tenderloin tips are tender and flavorful and cook quickly. In this recipe, I pair them with a quick and easy mushroom gravy that is rich and savory and enhances the beefy flavor. It's perfect for an easy steak dinner in just under 30 minutes.
These steak tips and gravy are amazing served with a pile of buttery mashed potatoes to soak up the tasty gravy. It's a delicious comfort food dinner that will be on repeat all winter long at my house!
What are Beef Tenderloin Tips?
Whole beef tenderloin is a long muscle from the loin section of the cow. It sits beneath the cow's ribs, next to the backbone.
It is typically sold whole as a roast or cut into steaks called filet mignon. The tender meat is a pricey cut of steak. But the muscle tapers at the end into a "tail" section, which isn't suitable for steaks.
The tail ends and other trimmings are cut into chunks called tenderloin tips. They're much cheaper to purchase but just as tender and tasty, and they're perfect for this sautéed steak bites recipe!
Ingredient Notes
- Steak Tips - Beef tenderloin tips are well marbled, so they're loaded with flavor. You can also use other tender cuts such as sirloin steak tips too, but they won't be quite as tender. Avoid meat labeled "stew meat" as these typically come from tougher cuts of meat and need to be cooked longer to become tender.
- Mushrooms - White button or cremini (aka "baby bella") mushrooms are perfect in this recipe. Most other varieties will also work well.
- Onion - Yellow onion works great to provide a bit of sweetness to the gravy.
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
- 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 not to 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!
- 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 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.
Expert Tips
- To saute the tenderloin tips, I use a 12-inch cast iron skillet to get a good sear on the beef. A heavy dutch oven would also work well.
- I recommend cooking the steak tips to medium-rare or an internal temperature of around 130°F for this recipe.
- If the steak tips are unevenly sized, you may need to remove the smaller ones earlier to avoid overcooking them while the larger pieces finish cooking.
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 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.
Frequently Asked Questions
Absolutely! In my Salisbury steak recipe I use flour to thicken the gravy. In this one, I chose cornstarch to give it a clearer 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 the stock and remaining ingredients.
Sirloin steak, top round, and tenderloin are the most common cuts of beef for steak tips.
Steak tips are typically made from the trimmings of more tender cuts of meat, while stew meat is typically from tougher cuts and needs to be cooked longer to become tender.
More Steak Recipes
📖 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
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Danielle Coates says
this was one of the best recipes i've ever followed and made!
Gabbi says
This was terrific! It really was quite easy also. I made sure to assemble everything before beginning since it is pretty quick to cook. Served over wide egg noodles. Almost like stroganoff without the fat of sour cream. Definitely a keeper. Thanks!
Veronica says
Delicious! The whole family ate it. Bonus being gluten free 🤩 This recipe was very easy to prepare. Making your chicken Marsala next! Thank you!
Leah says
Delicious & easy to make.
Lou VanValkenburgh says
Made these beef tips twice now and I LOVE THEM!!!!!
Scott says
Thanks so much Lou!
Don says
This is awesome! Thank you. Love the site
Scott says
Thanks so much!
Terry G. says
I made your tenderloin tips tonight and it was fabulous. I opted to use flour so it took longer to come together but it was worth it. I doubled everything so I have a bowl in the freezer for a quick meal down the road. Thank you!!
Sammie says
Super easy and delicious. Will add to my regular rotation.
Scott says
Thanks so much Sammie!
Joanne says
Where can l buy steak tips
Scott says
I got these tenderloin tips from Snake River Farms, an online seller. You can order from them or ask a local butcher or check with the meat department at a supermarket. If they cut their own steaks in-house they may have steak tips available.