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Beef Tenderloin Tips with Mushroom Gravy Recipe

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★★★★★

4.8 from 105 reviews

This Beef Tenderloin Tips with Mushroom Gravy recipe features tender and juicy beef pieces seared to perfection and smothered in a rich, flavorful mushroom gravy. The dish combines sautéed mushrooms, onions, and garlic with a savory broth and herbs to create a comforting and elegant meal that’s perfect for weeknight dinners or special occasions.

Ingredients

Scale

Beef and Seasoning

  • 1 pound beef tenderloin tips
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

Cooking Ingredients

  • 1 Tablespoon olive oil
  • 2 Tablespoons butter
  • ½ cup sliced onion
  • 8 ounces sliced mushrooms
  • 2 garlic cloves, minced

Gravy Ingredients

  • 1 ½ cups beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 Tablespoon cornstarch
  • 2 Tablespoons cold water (for cornstarch slurry)
  • Salt and pepper to taste

Instructions

  1. Preheat the skillet: Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Wait until the oil just begins to smoke before adding meat for perfect searing.
  2. Season and sear beef tips: Season the beef tenderloin tips with salt and pepper. Add them to the hot skillet without overcrowding the pan (work in batches if necessary). Cook the meat undisturbed for about 1 minute to achieve a good sear on one side.
  3. Brown all sides: Flip the beef tips and continue cooking, rotating the pieces to brown all sides evenly. This should take approximately 3 minutes in total for a richly browned exterior.
  4. Remove beef and set aside: Once browned on all sides, transfer the beef tips to a plate. Do not clean the pan as the browned bits will add flavor to the gravy.
  5. Sauté onions and mushrooms: Turn the heat down to medium and add 2 tablespoons of butter to the skillet along with any drippings. Add the sliced onion and mushrooms, cooking for 6-7 minutes and stirring occasionally until the mushrooms’ liquid evaporates and the onions start to caramelize.
  6. Add garlic: Stir in the minced garlic, cooking for 30 to 45 seconds until fragrant, being careful not to burn the garlic.
  7. Create the gravy base: Pour in the beef broth, Worcestershire sauce, and dried thyme. Scrape up any brown bits stuck to the pan and stir to combine all flavors.
  8. Thicken the gravy: In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Slowly whisk this mixture into the mushroom gravy. Bring the gravy to a simmer and cook for about 2 minutes, stirring occasionally until thickened.
  9. Return beef to skillet and serve: Add the beef tenderloin tips back into the skillet along with any collected juices. Stir to coat the meat with the gravy and cook for an additional 1-2 minutes to reheat. Adjust seasoning with salt and pepper, then serve hot.

Notes

  • Work in batches when searing the beef tips to avoid overcrowding the pan, which can cause steaming instead of browning.
  • Use fresh thyme if available for a brighter flavor instead of dried thyme.
  • The mushroom gravy pairs well with mashed potatoes, rice, or buttered pasta as side dishes.
  • Let the cornstarch slurry fully incorporate before simmering to avoid lumps in the gravy.
  • Leftover beef tips with gravy can be refrigerated in an airtight container for up to 3 days.

Keywords: beef tenderloin tips, mushroom gravy, skillet beef, sautéed mushrooms, beef recipe, quick dinner, hearty meal

Find it online: https://recipeswithria.com/beef-tenderloin-tips-with-mushroom-gravy-recipe/