Beef Tenderloin Tips with mushroom gravy is a favorite 30-minute meal! Tenderloin tips are fork tender and the savory mushroom gravy is full of flavor and creamy!
My family has completely fallen in love with beef tenderloin no matter how it’s cooked! It’s one of the most tender cuts of beef and is flavorful!
Tenderloin tips are a little like beef stroganoff, but so much better because the filet tips are so tender! It really is the ultimate comfort food!
I love that it’s a one-pan meal that I can make in less than 30 minutes of cooking time! It’s seriously fancy enough for company, yet it’s one of my favorite quick meal ideas the whole family loves for weeknights!
We love serving this tenderloin tips recipe with the delicious gravy with creamy mashed potatoes or over egg noodles! Add parmesan garlic rolls and roasted green beans and you’re set!
Why You’ll Love This Recipe:
Mostly, you’ll love it because it tastes amazing! The tenderloin beef tips are seasoned with salt and pepper. The savory mushroom gravy is rich and has the best flavor!
- Beef tenderloin tips are so tender that you’ll love them so much better than tougher cuts of meat like chuck roast, sirloin steak, or another less expensive type of beef. Be prepared to spend a little more because tenderloin sells for a premium price. It’s totally worth it though!
- Adding cream takes a rich brown gravy to the next level by making it creamy! The mushroom sauce is perfect with the tender pieces of beef!
- This meal will seem fancy, but it’s really simple to make! It’s seriously so easy!
What are beef tenderloin tips?
Before we start we should probably go over this so we’re all on the same page. There are so many options at the grocery store and sometimes it can be tricky to find what you’re looking for.
A beef tenderloin is cut from the loin section of the cow. It’s an area that doesn’t get used very much, making it an extra-lean cut of beef yet still tender.
Tenderloin roasts come in different sizes. You can buy just the middle section or larger roasts are the whole tenderloin.
The ends of the tenderloin, or the tail, is the skinny tapered end of whole beef tenderloin roasts.
You can buy tenderloin beef tips from the grocery store. But, I usually buy a whole tenderloin and use the middle to make smoked tenderloin, and cut the tenderloin butt into filet mignon or tenderloin steaks. Then I use the trimmings, scraps, ends, and leftovers to make this beef tenderloin tips recipe.
Tenderloin is one of the most expensive cuts of beef. But, buying the whole tenderloin roast and using all the different cuts of meat actually makes it a pretty affordable price. I can serve my family 3-4 times with one tenderloin roast.
Ingredients Needed:
You’ll mostly need simple ingredients. Scroll to the recipe card to see a full list of ingredients.
Since I live in the middle of nowhere I cook with what I have on hand…and most of the time that means I’m making substitutions. Let’s go over some options if you don’t have everything listed in the recipe!
Tenderloin tips: Using tenderloin tails and tips will give you the most tender steak bites. A top choice is the grade of beef I buy. You don’t need a prime cut of meat for this recipe. You could also use sirloin tips. I wouldn’t recommend using stew meat because it’s a tough cut of beef (you’d want to make instant pot beef tips or the slow cooker if you are using stew meat. Or you can use it to make my Crock Pot beef stew instead!).
Butter: Using real butter adds the BEST flavor! You could also use olive oil.
Garlic: I almost always use Gourmet Gardens garlic paste because it tastes as close to fresh garlic as you can get without having to peel garlic cloves! If you’re ambitious go ahead and use garlic cloves. Or, you can use garlic powder.
Beef Broth: Broth has a more robust flavor than beef stock.
Seasonings: I like using salt and pepper, but you can also use steak seasoning if want to amp up the flavor.
Worcestershire Sauce: It adds a flavor, but if you don’t have it don’t worry about it!
How to make Tenderloin Beef Tips:
This beef tenderloin tips recipe is as easy as can be! I love that it’s a one-skillet meal on the stove top.
Freeze whole tenderloin for about 10-15 before cutting it into tenderloin beef tips. meat is much easier to cut if it’s partially frozen.
To prepare ahead of time cut the meat, mushrooms, and onions ahead of time. Store separately in airtight containers until you’re ready to make the gravy recipe.
Step 1: Clean and slice mushrooms. Set aside.
Step 2: Cut the end of the tenderloin into about 1-inch pieces. Generously sprinkle with black pepper and Kosher salt. Let the meat sit at room temperature for about 10 minutes.
Step 3: Heat a cast iron skillet, or another large and heavy skillet, over medium-high heat.
Step 4: Add a drizzle of olive oil to the hot pan. Add a single layer of beef tips to the pan. Divide the meat into two batches if needed. Fry the meat until it has a nice crust on the outside then flip to sear the other side. It should only take a couple of minutes and should be about 120 degrees. Remove from the skillet and set aside.
Step 5: Let the pan cool to about medium heat. Melt a couple of tablespoons of butter in the same large skillet. Add the mushrooms and onions and saute until golden brown and tender. Add garlic and seasonings.
Step 6: Sprinkle with flour and stir to coat. Slowly add beef broth while stirring. Simmer, stirring occasionally until the pan sauce is thickened.
Step 7: Add the steak bites back to the skillet. Cook until the meat is about 130 degrees for a medium-rare cooked perfect steak.
Step 8: Pour heavy cream into the skillet and stir. You’ll love tenderloin tips in a creamy sauce! It’s heavenly! Sprinkle with fresh parsley for color and freshness!
I love my cast iron pan or a dutch oven for searing meat. It heats evenly.
Using an instant-read thermometer is a life changer! It’s best if you cook steak tips to temperature instead of by cooking time!
How to Store Tenderloin Tips
Tenderloin beef tips make fantastic leftovers! The leftover steak bites in gravy will keep in the fridge for up to 4 days.
To reheat the beef tenderloin tops simply microwave the beef tips until they are warmed through.
Although you could freeze beef tenderloin tips in gravy for up to 3 months I wouldn’t recommend it. I’d prefer to freeze the raw tenderloin steak bites by themselves and then make tenderloin tips and gravy recipe later. If you are going to make the whole recipe and freeze it, add the heavy cream after thawing and reheating.
FAQs:
Tenderloin tips are cut from the tail of a whole tenderloin roast (or eye filet) and filet mignon steaks are cut from the center of the roast. They are both from the same cut of meat.
Tenderloin is the most tender cut of beef because it’s an underused muscle on a cow. It’s very tender and lean. It’s not fatty at all, especially if you buy a super-trimmed filet mignon.
It’s best cooked to medium rare (about 130) because it’s a lean cut of meat it will dry out if it’s overcooked. It’s best to use a meat thermometer to make sure you don’t overcook it.
What to serve Beef Tips with:
You can serve beef filet tips with pretty much anything you’d serve any other beef recipe with. The beef and savory gravy are delicious served over rice, potatoes, or pasta.
Beef Tenderloin Tips with Mushroom Gravy
Ingredients
- 1 Tablespoon olive oil
- 1 pound beef tenderloin tips
- kosher salt to taste
- black pepper to taste
- 2 Tablespoons butter
- 2 cups mushrooms sliced
- 1 cup onions sliced
- 1 teaspoon garlic paste
- 2 Tablespoons flour
- 1/2 teaspoon ground sage
- 1/2 teaspoon thyme
- 1 cup beef broth
- 2 Tablespoons Worcestershire
- 1/3 cup heavy cream
Instructions
- Cut beef tenderloin into 1-inch cubes. Generously season with kosher salt and black pepper. Set aside and let come to room temperature, about 10 minutes.
- Slice onions and mushrooms. Heat a heavy skillet over medium-high heat. Add olive oil. Add a single layer of beef chunks to the skillet. It's better to fry the meat in two batches than to overcrowd the pan. Cook until the meat is seared on the outside, then flip. This should only take a couple of minutes. The beef should be 120 degrees (use an instant-read thermometer if you have one.) Remove tenderloin tips from the pan and set them on a plate.
- Allow the pan to cool to about medium heat.
- Melt butter in the pan. Add mushrooms and onions. Saute until tender. Sprinkle with flour and stir to coat. Add garlic paste, sage, and thyme. Stir.
- Gradually add beef broth and worcestershire while stirring. The mushroom gravy will reduce and thicken. I cooked it for about 5 minutes.
- Add steak bites to the mushroom sauce. Cook until the steak bites are at 130 degrees.
- Remove from the heat and add heavy cream. Sprinkle with parsley.
Stephanie Sapuppo says
Plan to make this. Tell TONNE to get a life.
Amy Engberson says
I hope you loved them! They’re so tasty!
Ronscape says
Where is the Worcestershire sauce added. The directions do not say. I assume it is with the stock.
Amy Engberson says
Sorry about that. I just updated the recipe. I add it with the beef broth.
Tonne Torres says
I CANNOT UNDERSTAND why u choose to put ur REAL ingredients list…u know…the one that ALSO gives how MUCH of each item is needed…ALLLLLLLLLLL the way
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…@ the END of the page!! I didn’t know that for the longest, so gave up trying to use YOUR SITE for recipes b/c i thought u left it up to the cook to decide & thought how ridiculous! But today I kept scanning down…& scanning down & scanning down & scanning down & LO & BEHOLD, wayyyyyy AFTER u have, not once, but 3X explained HOW to prepare the recipe (one breaking it down, #2 breaking it down to numbered steps & #3 u showed a bunch of photos: 1 of each step…yet NO ACTUAL recipehas even been given.
Only thing I can figure is that ur getting paid for all the ads ppl pass when we r searching repeatedly for the #*€^$@ R E C I P E…& NOW it’s TOO LATE to make it to the store to purchase those items I don’t have here @ home. Well, FYI, I won’t be back b/c CLEARLY 1 of 2 things is going on. Either: like i sed, readers r being manipulated to scan up & down a couple (or 4-5 like MEugh) times, so u can make more money b/c ads r being registered as having been watched each time, or 2…u haven’t a CLUE how MOST PPL cook, 1st checking out a recipe for ingredients they already have, & for some ppl, for possible allergens, then to decide if ingredients r able to be purchased nearby & in the needed amounts, AND LASTLY, if the measurements it calls for amount to a within-budget expense.
Now, I, along w/ALL the other ppl I showed this too, r over searching for ur ingredient lists, as it’s TOO MUCH TROUBLE -AND- for a website 99.9% of the population HAS NEVER ONCE HEARD OF.
NAH, plenty of proven DEEELISH recipes on reputable sites from which to sample & choose. Were i you, I’d seriously consider placing the list @ the top of its page so we could read it, decide if we’re interested, & if so, make the recipe.
As it stands now, however…LATER GATOR!
Have a good evening,
Tonne O.T.
Amy Engberson says
Hi Toone! First of all, I always appreciate it when readers are positive and grateful for my hard work in providing a FREE recipe to you! The world needs more kind people!
Have you ever noticed that most food blogs, including me, have a “jump to recipe” button at the top of every blog post? If you hover your mouse over that button you can click on it and it will take you directly to the recipe so you don’t have to read any of the information provided in the post.
It sounds like you might be an expert cook and not need any suggestons, tips, ect. However, some people are in the process of learning to cook and appreciate the extra instructions. Yes, I did include numbered instructions, then step by step images with a short description of each step, which is helpful for beginners. I want each reader to be successful at creating my recipes. It sounds like it took you hours to scroll past that, or at least it took you the same amount of time it would have taken to go to the grocery store. Also, I did NOT manipulate you! You chose to stay and scroll!
Do I monetize my website? Yes! I spend time, energy, effort, and purchase ingredients to create recipes that are free to you. If you don’t have time to scroll, or click the jump to recipe button, perhaps you should subscribe to an ad free recipe site, or purchase a cookbook. Have you noticed that magazines have ads in them? Selling ads on my site is how I can afford to offer free to you recipes. I’m not wealthy enough to work for free so you don’t have to be inconvenienced.
I hope you find some proven websites that are exactly what you are looking for!
Have the best day!
Cara says
Good for you! I like this recipe. This toone person doesn’t know what she is talking about.
Amy Engberson says
This really is the BEST easy weeknight dinner! I’m glad you love it as much as we do!
Jennifer says
That was the best and most delicate response to a rude person ever. Good on you. Thank you for YOUR FREE recipe. Have a blessed day
Amy Engberson says
Thank you for your kind words! I hope you have a wonderful day!