Beef Tenderloin Tips with Mushroom Gravy
These tender beef tenderloin tips covered in a savory mushroom gravy make an easy, yet delicious weeknight meal in under 30 minutes!
Servings: 4
Calories: 395kcal
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 stock low-sodium or reduced salt
- 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. Cook to medium-rare, about 130°F.
- 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.
Notes
- Doneness: Medium-rare is about 130°F and medium is about 140°F. Tenderloin is lean, so it gets less tender the longer it cooks.
- Even sizing: If the tips are different sizes, remove the smaller pieces first so they don't overcook.
- Beef: Tenderloin tips are best. Sirloin steak tips will work but won't be as tender. Avoid stew meat.
- Flour gravy: To use flour instead of cornstarch, cook 2 tablespoons of butter and 2 tablespoons of flour with the mushrooms and onions for about 2 minutes before adding the broth.
- Storage: Refrigerate leftovers for up to 4 days. Add a splash of broth or water and reheat gently in a skillet.
Nutrition
Calories: 395kcal | Carbohydrates: 8g | Protein: 27g | Fat: 26g | Cholesterol: 128mg | Sodium: 514mg | Potassium: 579mg | Fiber: 1g | Sugar: 3g