Name: Beef Tenderloin Tips in Mushroom Gravy
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb beef tenderloin tips; 1 tsp kosher salt; ½ tsp freshly ground black pepper; 1 tbsp olive oil; 2 tbsp butter; ½ cup sliced onion; 8 oz sliced mushrooms; 2 garlic cloves, minced; 1½ cups beef broth; 2 tsp Worcestershire sauce; 1 tsp dried thyme; 1 tbsp cornstarch; Salt and pepper, to taste

This Beef Tenderloin Tips in Mushroom Gravy is a hearty and elegant dish that combines tender, juicy beef with a rich, savory mushroom sauce. I love how the seared beef tips soak up the flavorful gravy, creating a comforting meal that feels special yet comes together easily.

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-quality flavor with simple ingredients. The tenderloin tips are buttery soft, and the mushroom gravy is full of depth from onions, garlic, and Worcestershire sauce. It’s perfect for a cozy dinner at home and pairs beautifully with mashed potatoes, rice, or noodles. Plus, it’s a one-pan dish that’s as easy to clean up as it is delicious to eat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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 broth
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 Tablespoon cornstarch
salt and pepper to taste

Directions

I start by seasoning the beef tenderloin tips generously with salt and black pepper.
In a large skillet, I heat the olive oil over medium-high heat. When the oil is hot, I add the beef tips and sear them for about 2–3 minutes per side, until browned on the outside but still tender inside. I remove the beef from the skillet and set it aside.
In the same pan, I melt the butter over medium heat. I add the sliced onion and sauté for 3–4 minutes until softened and translucent.
Next, I add the mushrooms and cook for about 5 minutes until they release their moisture and turn golden brown.
I stir in the minced garlic and cook for another 30 seconds until fragrant.
I pour in the beef broth, Worcestershire sauce, and dried thyme, stirring to loosen any browned bits from the bottom of the pan.
I bring the mixture to a simmer and let it cook for about 5 minutes to develop flavor.
In a small bowl, I mix the cornstarch with 2 tablespoons of water to make a slurry, then slowly stir it into the gravy. I cook for 2–3 minutes until the sauce thickens.
I return the seared beef tips to the skillet and stir to coat them in the mushroom gravy. I let everything simmer together for another 2–3 minutes so the flavors meld.
I taste and adjust the seasoning with salt and pepper before serving.

Servings and Timing

This recipe serves 4 people and takes about 35 minutes total—10 minutes of prep and 25 minutes of cooking.

Variations

I sometimes add a splash of red wine or a bit of balsamic vinegar to the gravy for extra richness. For a creamier version, I stir in a couple of tablespoons of heavy cream or sour cream at the end. If I want a heartier dish, I serve the beef and gravy over egg noodles, mashed potatoes, or rice. For a mushroom twist, I mix different varieties like cremini, shiitake, or portobello for deeper flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet over medium-low heat, adding a splash of beef broth if the gravy thickens too much. It can also be frozen for up to 2 months—just thaw it overnight in the fridge before reheating.

FAQs

Can I use a different cut of beef?

Yes, I sometimes use sirloin or stew meat, but tenderloin gives the most tender results.

Can I make this recipe ahead of time?

Yes, I make it a few hours ahead and gently reheat it before serving. The flavors deepen as it sits.

What kind of mushrooms work best?

I usually use cremini or button mushrooms, but baby bella or portobello mushrooms add great depth.

Can I add wine to the gravy?

Absolutely. A splash of red wine adds rich, complex flavor to the sauce.

How do I thicken the gravy without cornstarch?

I simmer the sauce longer to reduce it, or use a tablespoon of flour stirred in before adding the broth.

Can I make this dish creamy?

Yes, I add a couple of tablespoons of cream or sour cream at the end for a silky finish.

What sides go well with beef tips?

I love serving them over mashed potatoes, buttered noodles, or rice with a side of green beans or roasted vegetables.

Can I cook the beef in the oven instead?

Yes, I can finish it in the oven at 350°F (175°C) for about 10 minutes after searing, then make the gravy on the stovetop.

How do I avoid overcooking the beef?

I sear it quickly on high heat and let it finish in the gravy just until heated through.

Can I double the recipe?

Yes, I easily double all ingredients, but I sear the beef in batches to avoid overcrowding the pan.

Conclusion

I love how this Beef Tenderloin Tips in Mushroom Gravy turns simple ingredients into a meal that feels comforting and indulgent. The tender beef paired with the rich, savory gravy makes every bite satisfying. It’s an easy, elegant dinner that’s perfect for both weeknights and special occasions—a recipe I always come back to when I want something truly delicious.