Beef Tenderloin Tips with Mushroom Gravy Recipe

If you’re on the hunt for a dinner that tastes like it took hours but actually comes together quickly, this Beef Tenderloin Tips with Mushroom Gravy Recipe is your new go-to. Trust me, the creamy mushroom gravy paired with tender, juicy beef pieces feels like a special occasion every time—but it’s easy enough for a weekday treat. I’ve made this a bunch of times when friends drop by unexpectedly, and it never fails to impress.

What I love most about this Beef Tenderloin Tips with Mushroom Gravy Recipe is how cozy and comforting it feels, especially on chillier evenings. The gravy’s rich, silky texture with hints of sage and thyme is pure magic, and pairing it with tenderloin tips means you get that melt-in-your-mouth experience without spending hours in the kitchen. You’re going to want to make this your signature dish, I promise!

Ingredients You’ll Need

Every ingredient in this Beef Tenderloin Tips with Mushroom Gravy Recipe works harmoniously to elevate the dish. From the beef tenderloin tips’ tenderness to how mushrooms soak up all those savory flavors, these pantry staples come alive here. When you shop, look for fresh mushrooms and a good quality broth to make your gravy truly delicious.

• Olive oil: I always pick extra virgin for more flavor and healthy fats.
• Beef tenderloin tips: Choose fresh, well-marbled pieces; that fat makes the beef succulent.
• Kosher salt: It seasons more evenly than table salt, perfect for the beef and gravy.
• Black pepper: Freshly ground gives a nice zing and depth.
• Butter: Adds richness, especially when cooking mushrooms and onions.
• Mushrooms, sliced: Cremini or baby bella are my favorites here for their earthy flavor.
• Onions, sliced: Sweet onions work best, caramelizing gently with the mushrooms.
• Garlic paste: Keeps things smooth and evenly garlicky without the bits.
• Flour: The secret to that silky thick gravy—don’t skip it.
• Ground sage: Offers a subtle herbaceous note that complements beef perfectly.
• Thyme: Adds gentle earthiness that balances the richness.
• Beef broth: Use a good-quality broth or homemade if you can—it’s the gravy’s backbone.
• Worcestershire sauce: Brings umami and a savory punch that elevates the dish.
• Heavy cream: This is what turns your mushroom gravy silky smooth and indulgent.

Variations

I like to keep things flexible with this Beef Tenderloin Tips with Mushroom Gravy Recipe because sometimes you want a little twist or need to accommodate what’s in your pantry. It’s all about making it your own and still hitting that comfort-food vibe.

• Variation: Swap the tenderloin tips for sirloin or ribeye chunks if you want a bit more fat and flavor, though tenderloin gives the most delicate texture.
• Variation: Try adding a splash of red wine while deglazing the pan before adding broth—it adds a deeper complexity I adore on weekend dinners.
• Variation: For a dairy-free version, substitute the heavy cream with full-fat coconut milk or a cashew cream—just expect a slightly different but still tasty gravy.
• Variation: If you’re feeling fancy, toss in some fresh herbs like rosemary or parsley right at the end for a burst of freshness.

How to Make Beef Tenderloin Tips with Mushroom Gravy Recipe

Step 1: Prep the Beef for Perfect Seared Tips

Start by cutting your tenderloin into 1-inch cubes. Don’t rush this part—uniform pieces ensure they cook evenly. Next, season generously with kosher salt and freshly ground black pepper. Letting the beef come to room temperature for about 10 minutes before cooking is a game-changer; it helps the meat sear beautifully instead of steaming in the pan. This little patience trick gives you restaurant-quality results every time.

Step 2: Sear the Beef to Lock in Juices

Heat olive oil in a heavy skillet over medium-high heat until shimmering. Place the beef pieces in a single layer—crowding the pan will make them steam, not sear. Sear each side for about 2 minutes until they develop a lovely brown crust and reach an internal temperature of 120°F for that perfect medium-rare base. Don’t fully cook here; you’ll finish them later in the gravy. Remove the beef and set it aside, keeping all those flavorful brown bits in the pan.

Step 3: Sauté Mushrooms and Onions to Golden Perfection

Lower the heat to medium and melt butter in the same pan. Toss in your sliced mushrooms and onions, stirring to coat them in all those fond flavors. Cook gently until the mushrooms are tender and the onions start to caramelize, around 5 to 7 minutes. This slow-cooked sweetness is what makes the mushroom gravy stand out, so don’t rush it!

Step 4: Build the Gravy with Flour, Herbs, and Broth

Sprinkle the flour over your mushroom and onion mix, stirring constantly to prevent lumps. This step thickens the gravy nicely, so be thorough. Add garlic paste, ground sage, and thyme—these herbs bring out the earthy, savory notes that pair so well with beef. Slowly pour in the beef broth and Worcestershire sauce, stirring as you go to combine everything. Let it simmer for about 5 minutes until the gravy thickens enough to coat the back of a spoon. You’re basically layering flavor here—take a minute to taste and adjust salt and pepper if needed.

Step 5: Bring It All Together and Finish with Cream

Return those perfectly seared tenderloin tips to the pan with your mushroom gravy. Let everything cook together just until the beef hits 130°F for medium-rare tenderness, about 3 to 5 more minutes. The cream goes in at the very end to add that luscious, silky finish—stir gently and remove from heat. If you love a pop of green (I do!), sprinkle some fresh parsley over the top. And just like that, you’ve got a dish that feels like a warm hug on a plate.

How to Serve Beef Tenderloin Tips with Mushroom Gravy Recipe

Garnishes

I usually finish this Beef Tenderloin Tips with Mushroom Gravy Recipe with a sprinkle of fresh parsley—it adds a fresh pop of color and a little brightness that cuts through the richness beautifully. Sometimes I add a few thyme sprigs just before serving for extra aroma. If you’re feeling fancy, a drizzle of truffle oil elevates the mushroom flavor even more, but that’s totally optional.

Side Dishes

Mashed potatoes are my ultimate go-to to spoon all that mushroom gravy on. It’s like the perfect comforting combo. But I also love serving this recipe alongside buttery egg noodles, creamy polenta, or even roasted veggies for a lighter option. Honestly, it pairs well with just about any starch you love, so pick what feels good for your meal.

Creative Ways to Present

For special occasions, I like to serve the beef tips over a bed of garlic mashed cauliflower for a low-carb twist—looks elegant and tastes just as indulgent. Another time, I tried plating it with a swirl of the mushroom gravy artistically drizzled, topped with microgreens for that restaurant feel. Presentation is all about having fun, so don’t hesitate to personalize it!

Make Ahead and Storage

Storing Leftovers

Leftovers from this Beef Tenderloin Tips with Mushroom Gravy Recipe store wonderfully in an airtight container in the fridge for up to 3 days. I find the flavors deepen overnight, making the next day’s meal even more delicious. Just be sure to cool it before sealing to keep everything fresh and safe.

Freezing

If you want to freeze, portion the beef tips and gravy into freezer-safe containers or heavy-duty zip bags. It freezes well for up to 3 months. When I do this, I thaw overnight in the fridge to keep the meat tender and avoid drying out the gravy.

Reheating

To reheat, I recommend warming gently on the stovetop over low heat, stirring occasionally. This way, you keep the gravy silky and prevent the beef from toughening up. You can also microwave individual portions, covered, in short bursts, stirring in between to keep things moist.

FAQs

Final Thoughts

This Beef Tenderloin Tips with Mushroom Gravy Recipe has truly earned a spot in my personal dinner hall of fame. It’s one of those dishes that feels fancy but comes together with surprisingly minimal fuss—perfect for nights you want to impress without stress. I hope you enjoy making (and eating!) it as much as I do. Give it a try, and I bet it’ll become a regular in your rotation just like it did in mine.

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