Description

Beef Tenderloin Tips in Mushroom Gravy is a rich and indulgent dish that combines tender beef tenderloin with a creamy, savory mushroom gravy. Perfect for special occasions or a satisfying weeknight meal, this recipe offers melt-in-your-mouth beef paired with a flavorful sauce. Serve it over mashed potatoes, rice, or pasta for a complete, comforting meal that everyone will love.

Ingredients

For the Beef:

1 lb beef tenderloin tips (cut into 1–2 inch pieces)
2 tablespoons olive oil
Salt and pepper to taste

For the Mushroom Gravy:

2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
8 oz cremini or button mushrooms, sliced
1/2 cup beef broth
1/2 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon fresh parsley, chopped (for garnish)

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Instructions

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season beef tenderloin tips with salt and pepper.
Add the beef tips to the skillet in batches (to avoid overcrowding) and sear for 2-3 minutes on each side until browned and cooked to your desired doneness. Remove the beef tips and set them aside.
In the same skillet, melt the butter over medium heat. Add the onion and cook for 2-3 minutes until softened. Add the garlic and sliced mushrooms, cooking for another 5-6 minutes until the mushrooms are golden brown.
Pour in the beef broth, scraping the bottom of the skillet to release any browned bits. Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook for 3-4 minutes, or until the sauce thickens slightly.
Return the beef tips to the skillet and stir to coat in the gravy. Simmer for another 2-3 minutes until the beef is heated through.
Taste and adjust seasoning with salt and pepper, if needed. Garnish with fresh parsley and serve over mashed potatoes, rice, or pasta.

Notes

For a lighter version, substitute heavy cream with half-and-half.
To thicken the gravy further, whisk in 1 teaspoon of cornstarch mixed with 2 teaspoons of cold water.
Swap the mushrooms for shiitake, portobello, or oyster mushrooms for a different flavor profile.
Add a splash of red wine to the gravy for extra depth and complexity.