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Beef Tenderloin Tips with Mushroom Gravy Recipe

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4.4 from 13 reviews

This Beef Tenderloin Tips with Mushroom Gravy recipe offers a quick and flavorful meal perfect for weeknights. Tender beef tips are seared to perfection and served in a rich, savory mushroom and onion gravy infused with garlic, thyme, and Worcestershire sauce. Ready in just 25 minutes, this dish combines hearty, comforting flavors with a simple stovetop cooking method.

Ingredients

Beef and Seasoning

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

Cooking Fat

  • 1 Tablespoon olive oil
  • 2 Tablespoons butter

Vegetables and Aromatics

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

Sauce 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 the Skillet: Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Allow the oil to heat until it just begins to smoke, indicating it's hot enough for searing.
  2. Season and Sear the Beef: Season the beef tenderloin tips evenly with kosher salt and freshly ground black pepper. Add the beef to the hot skillet, ensuring not to overcrowd the pan. If necessary, cook in batches.
  3. Brown the Meat: Let the beef cook undisturbed for about 1 minute until well browned on one side, then flip and continue to rotate the pieces over the next 3 minutes until well browned on all sides.
  4. Remove Beef from Pan: Transfer the browned beef to a plate and set aside. Do not clean or wipe the skillet, as the browned bits will add flavor to the gravy.
  5. Cook Onions and Mushrooms: Reduce heat to medium and add 2 tablespoons of butter to the skillet along with the meat drippings. Add sliced onions and mushrooms and cook for 6-7 minutes, stirring occasionally, until mushrooms have released their moisture and the onions begin to caramelize.
  6. Add Garlic: Stir in minced garlic and cook for 30 to 45 seconds until fragrant but not browned.
  7. Deglaze and Simmer: Pour in the beef broth, Worcestershire sauce, and sprinkle in dried thyme. Scrape the bottom of the pan to loosen the browned bits and mix everything together well.
  8. Thicken the Gravy: In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Whisk this into the mushroom mixture. Bring to a simmer and cook for about 2 minutes, stirring occasionally, until the gravy has thickened.
  9. Return Beef to Pan: Add the seared beef tips back into the skillet along with any accumulated juices from the plate. Stir to combine and cook for an additional 1-2 minutes to heat through.
  10. Final Seasoning: Taste the dish and season with additional salt and pepper as needed. Serve hot and enjoy.

Notes

  • Do not overcrowd the pan when searing the beef to ensure proper browning.
  • Use fresh mushrooms for best flavor, but you may substitute with cremini or button mushrooms.
  • The cornstarch slurry thickens the gravy without lumps; be sure to mix it well before adding.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Serve these tender beef tips over mashed potatoes, rice, or buttered noodles for a complete meal.

Find it online: https://dishcooks.com/beef-tenderloin-tips-with-mushroom-gravy-recipe/