Beef Tenderloin Tips with Mushroom Gravy Recipe

If you’re on the hunt for a dish that’s both elegant and comforting, you’ve got to try this Beef Tenderloin Tips with Mushroom Gravy Recipe. I absolutely love how tender the beef comes out, swimming in that rich, creamy mushroom gravy. When I first made this, my family immediately went crazy for it, so I’m excited to share it with you so you can impress your loved ones too. Whether it’s a special occasion or just a weekend treat, you’ll find that this recipe hits all the right notes without being complicated.

Ingredients You’ll Need

The beauty of this Beef Tenderloin Tips with Mushroom Gravy Recipe lies in its straightforward ingredients that work in perfect harmony. Quality beef and fresh mushrooms make a big difference here, so I always recommend buying fresh, good-quality products. Trust me, it’s worth it.

• Olive oil: Adds a subtle fruitiness and helps get a perfect sear on your beef.
• Beef tenderloin tips: Choose fresh, well-marbled tips for that tender, buttery texture.
• Kosher salt: Essential for seasoning meat evenly and enhancing natural flavors.
• Black pepper: Freshly ground pepper gives a nice hint of spice and depth.
• Butter: Adds richness and helps sauté the mushrooms and onions beautifully.
• Mushrooms (sliced): I usually pick cremini or white button mushrooms for their earthy flavor.
• Onions (sliced): Sweet onions work best to add natural sweetness to the gravy.
• Garlic paste: You could use minced garlic, but paste dissolves more evenly, boosting flavor.
• Flour: Key for thickening the gravy to that perfect, silky texture.
• Ground sage: Gives the gravy a lovely herbal note that pairs so well with mushrooms.
• Thyme: Another herb that enhances the savory profile of the dish.
• Beef broth: Use good quality broth or stock for a deep, beefy flavor in your gravy.
• Worcestershire sauce: Adds a tangy, umami punch that makes the gravy extra special.
• Heavy cream: Stirred in last for that luscious creaminess you’ll want to spoon over everything.

Variations

I love how adaptable this Beef Tenderloin Tips with Mushroom Gravy Recipe is. Feel free to personalize it according to your tastes or dietary needs — that’s what cooking’s all about, right? Here are a few tweaks you might enjoy.

• Variation: I once swapped the beef tenderloin tips for boneless chicken thighs; it was equally delicious and budget-friendly.
• Vegetarian twist: Use hearty mushrooms like portobello or king oyster along with a vegetable broth for a satisfying meatless version.
• Herb swap: If you don’t have sage or thyme, rosemary or oregano work beautifully in this gravy too.
• Spice it up: Adding a pinch of smoked paprika or cayenne pepper brings a subtle kick that my family adored.

How to Make Beef Tenderloin Tips with Mushroom Gravy Recipe

Step 1: Prep and Season the Beef

Start by cutting your beef tenderloin into 1-inch cubes; this size cooks evenly and stays tender. I like to generously season the tips with kosher salt and freshly ground black pepper—don’t be shy here! Then, set them aside and let the meat come to room temperature for about 10 minutes. This step really helps with even cooking, ensuring you get that perfect sear without ending up with cold centers. When I first missed this, my beef was unevenly cooked—lesson learned!

Step 2: Sear the Beef Tips

Heat a heavy skillet over medium-high heat and add a tablespoon of olive oil. The trick I discovered is to cook the beef in batches—you want to avoid overcrowding the pan so the tips sear instead of steam. Lay down a single layer of the meat chunks, and cook each side for just a couple of minutes until nicely browned. Use an instant-read thermometer if you have one; you’re aiming for about 120°F here to keep the beef medium-rare. Remove the seared beef to a plate and set aside. This quick sear locks in juices and flavor, and avoiding overcrowding is key for that crust we all love.

Step 3: Sauté the Mushrooms and Onions

Let your pan cool a bit to medium heat, then toss in two tablespoons of butter. Once melted, add your sliced mushrooms and onions. I like to stir these gently and let them soften until tender—about 5 minutes. The aroma at this stage is simply amazing. Here’s a tip: don’t rush this step, as developing the flavors in your mushrooms and onions really builds that deep, savory base for your gravy.

Step 4: Build the Mushroom Gravy

Sprinkle two tablespoons of flour over the mushrooms and onions, stirring constantly to coat everything well. This will thicken your gravy. Then add a teaspoon of garlic paste, half a teaspoon each of ground sage and thyme—these herbs bring out the best in the mushrooms and beef. Gradually pour in one cup of beef broth and two tablespoons of Worcestershire sauce while stirring. Let the gravy simmer for about 5 minutes until it thickens up beautifully. I always taste at this point and adjust salt and pepper as needed.

Step 5: Finish Cooking the Beef in the Gravy

Slide your seared beef tenderloin tips back into the pan with the mushroom gravy. Continue cooking over medium heat until the beef reaches an internal temperature of 130°F—perfectly medium. This usually just takes a few more minutes. When you finish, remove the pan from heat and stir in about a third of a cup of heavy cream for that velvety finish. You can sprinkle some fresh parsley on top if you like—adds a nice fresh pop of color and flavor.

How to Serve Beef Tenderloin Tips with Mushroom Gravy Recipe

Garnishes

I usually finish this dish with a sprinkle of fresh parsley for brightness and a little visual pop, but feel free to jazz it up with thyme sprigs or a swirl of extra cream if you want it a bit richer. Adding just a pinch of fresh cracked black pepper on top right before serving gives a nice final punch too.

Side Dishes

My go-to is creamy mashed potatoes—which soak up that mushroom gravy so well. But I also love pairing it with buttery egg noodles or fluffy steamed rice. If you want to keep things lighter, garlic sautéed green beans or roasted asparagus are perfect complements.

Creative Ways to Present

For a special occasion, I’ve served these tender tips over a bed of polenta and garnished with toasted pine nuts and a drizzle of truffle oil—it’s stunning and fancy but surprisingly simple. I’ve also turned this into a comforting dinner by plating it family-style in a large skillet, so everyone can dig in straight from the stove.

Make Ahead and Storage

Storing Leftovers

After dinner, I like to cool leftovers quickly, then store them in an airtight container in the fridge. The beef tenderloin tips stay tender and the gravy keeps its flavor for up to 3 days—perfect for easy next-day meals.

Freezing

I’ve frozen this dish a few times without issue. Just let it cool completely, then pack into freezer-safe containers. When thawed overnight in the fridge, it reheats beautifully without losing that tasty mushroom gravy texture.

Reheating

To reheat, I prefer warming individual portions gently in the microwave or on the stovetop over low heat—you want to avoid overcooking the beef. Adding a splash of beef broth or cream when reheating helps keep the sauce luscious and silky.

FAQs

Final Thoughts

This Beef Tenderloin Tips with Mushroom Gravy Recipe is one of those dishes that has become a staple in my kitchen because it’s just so reliably delicious and heartwarming. The tender beef combined with that luscious mushroom sauce never fails to impress guests or satisfy comfort food cravings. I promise, once you try it, you’ll keep coming back to this recipe whether it’s a quiet weeknight or a special dinner. So grab those tenderloin tips and get cooking—I’m confident you’re going to love it as much as I do!

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