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Beef Tenderloin Tips in Mushroom Gravy Recipe

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★★★★★

4.6 from 95 reviews

This Beef Tenderloin Tips in Mushroom Gravy recipe features tender, juicy beef cooked to perfection and smothered in a rich, savory mushroom gravy made with caramelized onions, garlic, and a flavorful blend of beef broth and Worcestershire sauce. Perfect for a comforting weeknight dinner or special occasion, this skillet dish delivers restaurant-quality flavor with simple ingredients and straightforward cooking techniques.

Ingredients

Scale

Beef and Seasonings

  • 1 pound beef tenderloin tips
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

Cooking Fats

  • 1 Tablespoon olive oil
  • 2 Tablespoons butter

Vegetables and Aromatics

  • ½ cup sliced onion
  • 8 ounces sliced mushrooms
  • 2 garlic cloves, minced

Gravy Ingredients

  • 1 ½ cups beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 Tablespoon cornstarch
  • 2 Tablespoons cold water (for cornstarch slurry)
  • Salt and pepper to taste

Instructions

  1. Preheat and Prepare Pan: Preheat a large skillet over medium-high heat and add 1 tablespoon of olive oil to coat the pan. This ensures the beef will sear properly.
  2. Season and Brown Beef: Season the beef tenderloin tips with kosher salt and freshly ground black pepper. Add the beef to the hot oil when it just begins to smoke, being careful not to crowd the pan. If necessary, cook the beef in batches for even browning.
  3. Sear the Beef: Allow the beef to cook undisturbed for about 1 minute until well browned on one side, then flip and continue to cook and rotate the pieces for approximately 3 minutes until beef is browned evenly on all sides.
  4. Remove Beef and Reserve Pan: Once browned, transfer the beef to a plate and set aside. Do not clean the skillet; the browned bits left will add flavor to the gravy.
  5. Sauté Onions and Mushrooms: Reduce heat to medium and add 2 tablespoons butter along with any beef drippings left in the pan. Add sliced onions and mushrooms to the skillet and cook for 6 to 7 minutes, stirring occasionally, until the mushrooms release their moisture and the onions start to caramelize.
  6. Add Garlic: Add the minced garlic to the pan and cook for 30 to 45 seconds until fragrant, being careful not to burn the garlic.
  7. Deglaze and Add Liquids: Pour in the beef broth, Worcestershire sauce, and dried thyme. Scrape up any browned bits from the bottom of the pan and stir everything together to combine flavors.
  8. Thicken Gravy: In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Whisk the slurry into the mushroom mixture, then bring the sauce to a simmer. Cook for about 2 minutes, stirring occasionally, until the gravy thickens.
  9. Return Beef to Pan: Add the reserved beef tenderloin tips and any accumulated juices back to the pan. Stir to coat the beef in the mushroom gravy and cook for an additional 1 to 2 minutes to warm everything through.
  10. Season and Serve: Taste the gravy and season with salt and pepper as desired. Serve immediately for a hearty, comforting meal.

Notes

  • Do not overcrowd the pan when searing the beef to achieve a nice crust and even cooking; cook in batches if needed.
  • Allow the beef to cook undisturbed to develop a good sear before flipping.
  • Using a mixture of olive oil and butter balances the smoke point and flavor for sautéing.
  • Scrape browned bits from the pan to deepen the gravy’s flavor during deglazing.
  • The cornstarch slurry will thicken the gravy without lumps; whisk it in gently.
  • If desired, serve over mashed potatoes, rice, or egg noodles for a complete meal.
  • Leftovers keep well refrigerated for up to 3 days.

Keywords: beef tenderloin tips, mushroom gravy, beef recipe, skillet dinner, easy weeknight meal, stovetop beef, comfort food

Find it online: https://platedbyemma.com/beef-tenderloin-tips-in-mushroom-gravy-recipe/