Beef Tenderloin Tips with Mushroom Gravy Recipe

If you’re on the hunt for a dinner that feels fancy but comes together quickly, this Beef Tenderloin Tips with Mushroom Gravy Recipe is just the ticket. I absolutely love how tender the beef turns out, and that rich mushroom gravy? It’s like a warm hug on a plate. Whether you’re cooking for yourself, family, or friends, this dish never fails to impress — and I’m excited to share all my tips to help you nail it every time.

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Ingredients You’ll Need

This recipe calls for simple, accessible ingredients that come together beautifully. I always recommend fresh mushrooms and quality beef tenderloin tips—the flavor difference is worth it. Also, small staples like garlic paste and Worcestershire sauce punch up this dish perfectly.

• Olive oil: Use a good quality, extra virgin olive oil for that clean, fruity finish.
• Beef tenderloin tips: Look for tender chunks, preferably freshly trimmed for the best texture.
• Kosher salt: Essential for seasoning and bringing out the natural flavors.
• Black pepper: Freshly cracked gives a nice spicy kick.
• Butter: Adds richness to the mushroom and onion sauté.
• Mushrooms: Use cremini or white button mushrooms sliced thin for even cooking.
• Onions: Yellow or sweet onions provide a subtle sweetness that balances the gravy.
• Garlic paste: Convenient and potent, garlic paste blends smoothly into the sauce.
• Flour: Acts as a natural thickener for the mushroom gravy.
• Ground sage and thyme: Earthy herbs that pair so well with beef and mushrooms.
• Beef broth: Use a good quality broth for deeper flavor—homemade or store-bought both work.
• Worcestershire sauce: Adds umami and a touch of tang to the gravy.
• Heavy cream: For that silky, luscious finish to the sauce.

Variations

I love how versatile this recipe is. Once you know the base, you can tweak it to suit your tastes or what you have on hand. Don’t be shy about customizing! Here are a few ideas based on what’s worked well in my kitchen.

• Make it dairy-free: I’ve swapped heavy cream for coconut cream or unsweetened almond milk, and it still tastes great without losing that creamy texture.
• Add fresh herbs: Try finishing with chopped rosemary or parsley for a bright, fresh touch if you like herbs.
• Use different mushrooms: Shiitake or portobellos add a deeper, woodsy flavor that’s fantastic if you want a richer sauce.
• Spice it up: A pinch of smoked paprika or cayenne adds a subtle warmth that our family adores.

How to Make Beef Tenderloin Tips with Mushroom Gravy Recipe

Step 1: Season and Sear the Beef Tenderloin Tips

Start by trimming your beef tenderloin into roughly 1-inch cubes. Generously sprinkle kosher salt and freshly cracked black pepper all over the meat—don’t be shy here. I like to let it sit out for about 10 minutes; this room-temperature step helps the beef cook more evenly. When your skillet is hot (medium-high heat), add olive oil, then sear the beef in a single layer—crowding the pan is the enemy here because it makes the tips steam instead of sear. After 2-3 minutes per side, you’re aiming for a nice brown crust but still keeping the inside a little rare, around 120 degrees on a thermometer if you have one. Remove the beef and set aside while you create the magic gravy.

Step 2: Sauté Mushrooms and Onions

Lower the heat to medium, add butter, and then toss in your sliced mushrooms and onions. The key here is patience: allow them to soften and develop flavors — about 5-7 minutes. You’ll notice the mushrooms release moisture, then start to brown, which adds incredible depth. This step is where much of the magic happens, so don’t rush it. Once tender, sprinkle the flour over the mixture and stir so it evenly coats everything; this will help thicken your gravy beautifully.

Step 3: Build the Mushroom Gravy

Next, stir in the garlic paste, ground sage, and thyme, letting the fragrant herbs bloom for about 30 seconds. Then gradually add the beef broth along with Worcestershire sauce while stirring constantly — this prevents lumps and creates a silky sauce. Simmer for roughly 5 minutes, until the gravy thickens and reduces slightly. This is where you’ll start to feel confident that your sauce has the right body and flavor depth.

Step 4: Finish Cooking the Beef Tips in the Gravy

Return the beef tenderloin tips back to the pan, submerging them in the gravy. Keep cooking until they reach about 130 degrees inside — this usually takes another 3-5 minutes. I always rely on a quick-read thermometer here so I don’t overcook; tenderloin can turn tough if you go too far. When the beef is perfect, remove from heat and stir in the heavy cream for that rich, silky finish. Don’t forget to do a quick taste test and adjust salt and pepper if needed before serving.

How to Serve Beef Tenderloin Tips with Mushroom Gravy Recipe

Garnishes

I often finish this dish with a sprinkle of fresh parsley—something about that pop of green brightens the whole plate and adds a fresh contrast. Sometimes I’ll add a few chives or even a dash of cracked black pepper right before serving. These small touches make the meal feel extra special without any fuss.

Side Dishes

My go-to sides are creamy mashed potatoes or buttery egg noodles — they soak up that mushroom gravy like magic. You could also offer roasted asparagus or green beans for a fresh bite, or even garlic rice if you want to mix it up. Honestly, this beef tenderloin tips recipe pairs well with so many comforting sides.

Creative Ways to Present

For special occasions, I like to plate the beef tips over a mound of mashed potatoes, then drizzle the mushroom gravy artfully around the plate. Adding a sprig of fresh thyme or rosemary on top gives a restaurant-worthy look. Sometimes, I serve it family-style in a rustic cast iron pan right on the table—such a cozy vibe that brings everyone in for seconds.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge for up to 3 days. The gravy helps keep the beef tender, but I recommend reheating gently to avoid drying it out. Leftovers taste almost as good the next day — sometimes even better!

Freezing

Freezing this recipe works reasonably well, too. Just make sure you cool it completely before transferring to a freezer-safe container. When you’re ready to eat, thaw overnight in the fridge for the best texture. Keep in mind, mushroom gravy can separate a bit after freezing, but a gentle stir while reheating brings it back to life nicely.

Reheating

I usually reheat single portions in the microwave on medium power to keep the beef juicy and prevent the cream from curdling. Alternatively, warming gently on the stovetop with a splash of broth or water helps loosen the sauce and refreshes the flavors beautifully.

FAQs

Final Thoughts

I really hope you give this Beef Tenderloin Tips with Mushroom Gravy Recipe a try — it’s become one of those meals I rely on when I want something both cozy and impressive without spending hours in the kitchen. The combination of tender beef with that creamy, flavorful gravy always gets me and my family excited, and I’m sure you’ll love it just as much. Cooking this feels like a little celebration all by itself, and sharing it? Even better. Happy cooking, friend!

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