Beef Tenderloin Tips in Mushroom Gravy

Why You’ll Love This Recipe

I love how this dish combines deep, savory flavors with melt-in-your-mouth beef. The tenderloin tips cook quickly and stay juicy, while the mushroom gravy brings in richness and umami with just a handful of ingredients. It’s one of those meals that tastes like it came from a steakhouse, but I can pull it off in about 30–40 minutes at home.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Beef:
1½ lbs beef tenderloin tips, cut into bite-sized pieces
Salt and black pepper, to taste
1 tablespoon olive oil
1 tablespoon butter

For the Mushroom Gravy:
2 tablespoons butter
8 oz mushrooms (cremini or button), sliced
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup beef broth
½ cup heavy cream or sour cream
1 teaspoon Worcestershire sauce
1 teaspoon fresh thyme or ½ tsp dried thyme
Salt and pepper, to taste
Chopped parsley, for garnish (optional)

directions

1. I start by patting the beef dry and seasoning it generously with salt and pepper.

2. In a large skillet over medium-high heat, I add olive oil and butter. I sear the beef in batches for 2–3 minutes per side, just until browned. I remove the beef from the skillet and set it aside.

3. In the same pan, I melt 2 tablespoons of butter and add the sliced mushrooms. I sauté them for about 5–7 minutes until they’re browned and tender.

4. I add the minced garlic and cook for 30 seconds until fragrant.

5. I sprinkle in the flour and stir it into the mushrooms, cooking for 1 minute to remove the raw taste.

6. I slowly pour in the beef broth, stirring constantly to keep the mixture smooth. I add the cream, Worcestershire sauce, thyme, and season with salt and pepper.

7. I bring the sauce to a simmer and return the beef tips to the skillet. I simmer everything together for 5–7 minutes until the beef is heated through and the gravy thickens.

8. I garnish with chopped parsley and serve hot over mashed potatoes, egg noodles, or rice.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories per serving: 520 kcal

Variations

Sometimes I add a splash of red wine to the gravy with the beef broth for a deeper flavor. If I want to lighten it up, I use half-and-half or Greek yogurt instead of cream. When I’m out of tenderloin, I’ve used sirloin or ribeye, though tenderloin remains the most melt-in-your-mouth option.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce. It reheats well in the microwave too, though I stir every 30 seconds to keep the sauce smooth.

FAQs

Can I make this with a different cut of beef?

Yes, I’ve made it with sirloin and ribeye. They’re not quite as tender as tenderloin but still work beautifully in this dish.

What can I serve this with?

Mashed potatoes are my favorite, but it’s also great over egg noodles, rice, or creamy polenta.

Can I use canned mushrooms?

Fresh mushrooms give the best flavor and texture, but canned will work in a pinch—just drain them well and reduce the sauté time.

Can I make this ahead of time?

Yes, I often make the gravy ahead and reheat with the beef tips added in just before serving for best texture.

Is this dish gluten-free?

Not as written, but I can make it gluten-free by using a GF flour blend or cornstarch to thicken the gravy and ensuring the broth and Worcestershire are gluten-free.

Conclusion

Beef Tenderloin Tips in Mushroom Gravy is the kind of comforting, savory dish that feels special without needing much effort. The beef is juicy and tender, the gravy is rich and flavorful, and the whole meal comes together in one skillet. It’s perfect for family dinners or when I want to impress without overcomplicating dinner.