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

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Season beef tenderloin tips with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear beef tips for 2–3 minutes per side until browned. Remove and set aside.
In the same skillet, melt butter over medium heat. Add onion and sauté 3–4 minutes until soft and translucent.
Add mushrooms and cook 5 minutes until browned and their moisture evaporates.
Stir in minced garlic and cook for 30 seconds until fragrant.
Pour in beef broth, Worcestershire sauce, and dried thyme, scraping up browned bits from the pan.
Simmer for 5 minutes to develop flavor.
Mix cornstarch with 2 tbsp water to form a slurry, then stir into the gravy. Cook 2–3 minutes until thickened.
Return seared beef tips to the skillet and stir to coat in gravy. Simmer another 2–3 minutes.
Taste and adjust seasoning before serving.

Add a splash of red wine or balsamic vinegar for richer flavor.

Stir in cream or sour cream for a creamy variation.

Use a mix of mushroom varieties for depth.

Serve over mashed potatoes, rice, or buttered noodles.

Reheat gently with a splash of broth to keep gravy smooth.