Name: Beef Tenderloin Tips with Mushroom Gravy Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound beef tenderloin tips; Kosher salt to taste; Black pepper to taste; 1 Tablespoon olive oil; 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 sauce; 1/3 cup heavy cream

I can’t wait to share this Beef Tenderloin Tips with Mushroom Gravy Recipe with you—it’s one of those dishes that feels fancy enough for a special occasion but comes together surprisingly quickly. The tender, juicy beef paired with that luscious mushroom gravy creates a comforting, soulful meal that’s perfect when you want to treat yourself without spending hours in the kitchen.

What I love most about this recipe is how versatile it is. Whether you’re whipping up a cozy weeknight dinner or impressing guests, these beef tenderloin tips really deliver that rich, satisfying flavor. Plus, the mushroom gravy adds such an earthy depth, making each bite truly memorable. I promise, once you try this Beef Tenderloin Tips with Mushroom Gravy Recipe, it’ll quickly become a favorite in your rotation.

Ingredients You’ll Need

These ingredients strike the perfect balance to bring out the best in the beef and create that creamy, savory mushroom gravy we all crave. When shopping, I usually grab the freshest mushrooms I can find, as they make a big difference in flavor.

Olive oil: A great neutral oil for searing the beef without overpowering flavors.
Beef tenderloin tips: The star of the show—these are naturally tender cuts that cook quickly and stay juicy.
Kosher salt: Helps season the beef evenly and enhances its natural flavor.
Black pepper: Adds just the right amount of heat and depth.
Butter: For sautéing mushrooms and onions—adds richness to the gravy.
Mushrooms: Choose cremini or baby bella for their meaty texture and flavor.
Onions: Sliced thin to caramelize beautifully with the mushrooms.
Garlic paste: Gives a subtle garlic punch without sharpness.
Flour: To thicken the gravy perfectly—don’t skip or substitute with cornstarch for best texture.
Ground sage: Adds an earthy, herbal note that pairs wonderfully with beef.
Thyme: Fresh or dry—adds subtle fragrance and depth.
Beef broth: Makes the gravy savory and helps meld all the flavors.
Worcestershire sauce: A secret umami booster that deepens the gravy’s savoriness.
Heavy cream: Stirred in at the end for a luxuriously smooth finish.

Variations

I often tweak this Beef Tenderloin Tips with Mushroom Gravy Recipe depending on the season or what I have on hand. Don’t hesitate to make it your own—it’s forgiving and versatile, so feel free to get creative!

Variation: Swap out the mushrooms for wild varieties like shiitake or chanterelles when you want something extra special—I did this once, and it added such a wonderful, complex flavor.
Variation: Use fresh herbs like rosemary or marjoram if you want to experiment with the herbal notes.
Diet-friendly: Use coconut cream instead of heavy cream for a dairy-free version that still feels rich and creamy.
Spicy twist: Add a pinch of cayenne pepper or smoked paprika in the gravy for a subtle kick.

How to Make Beef Tenderloin Tips with Mushroom Gravy Recipe

Step 1: Season and Rest the Beef Tenderloin Tips

Start by cutting your beef tenderloin into 1-inch cubes—bite-sized and perfect for even cooking. I like to season them generously with kosher salt and freshly ground black pepper. Letting the beef come to room temperature for about 10 minutes makes a big difference; it helps everything cook evenly and keeps those tender tips juicy. Don’t rush this part—it’s worth the wait.

Step 2: Sear the Beef to Lock in Flavor

Heat olive oil in a heavy skillet over medium-high heat until shimmering. Add the beef cubes in a single layer—you’ll likely need to do this in batches to avoid overcrowding the pan. Sear each side for about 2 minutes, aiming for a beautiful brown crust. You want the internal temperature to hit about 120°F to keep the beef medium-rare. Remove the beef and set it aside; don’t worry if it’s not fully cooked, it’ll finish cooking in the gravy.

Step 3: Sauté Mushrooms and Onions

Lower the heat to medium and add butter to the same skillet. Toss in your sliced mushrooms and onions and sauté until they’re tender and starting to caramelize, usually about 5 to 7 minutes. This part develops that deep, savory base for the gravy you’re after. You’ll know it’s ready when the mushrooms have shrunk and the onions are sweetly translucent.

Step 4: Build the Mushroom Gravy

Sprinkle the flour evenly over the mushrooms and onions, stirring well to coat everything. This little step is crucial—it thickens your gravy just right without lumps. Add the garlic paste, ground sage, and thyme now, stirring for about a minute to release those delicious aromas.

Step 5: Add Liquids and Simmer

Slowly pour in the beef broth and Worcestershire sauce, stirring continuously to combine. Let the gravy simmer gently for around 5 minutes until it thickens enough to coat the back of your spoon. Taste it here—if you feel it needs salt or pepper, add it gradually to get the flavor just right.

Step 6: Combine and Finish Cooking

Return the seared beef tenderloin tips to the skillet, nestling them into the mushroom gravy. Cook together until the internal temperature reaches 130°F, which gives you that perfect medium-rare finish and keeps the beef moist and tender.

Step 7: Stir in Cream and Serve

Once off the heat, stir in the heavy cream to add a silky richness that simply elevates the gravy. You can sprinkle fresh parsley on top for a pop of color and freshness if you like. Then, dig in!

How to Serve Beef Tenderloin Tips with Mushroom Gravy Recipe

The image shows several white dishes placed neatly on a white marbled surface. In the center is a white plate holding raw red beef chunks with a textured surface. Above it, to the left, is a white bowl filled with sliced white mushrooms showing both caps and stems. To the right of the mushrooms, there is a white bowl with thinly sliced, pale yellow onions arranged in spirals. A bulb of garlic sits between the onions and mushrooms. Below the onions, there is a small white bowl filled with mixed black and white peppercorns. Near the peppercorns, fresh green herbs with small leaves appear scattered. Below the beef plate, there's a small square white dish containing a pale yellow slab of butter. To the left of the butter, a round white bowl holds dark brown liquid. Above that bowl, another small white bowl contains bright yellow oil, and to its left, a small white bowl is filled with coarse white salt. To the right of the butter, a white bowl is full of white flour with a soft texture. The entire scene is tidy and well-organized, highlighting each ingredient clearly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish this dish with a shower of fresh parsley or chives to brighten up the rich, earthy flavors. Sometimes, a little cracked black pepper on top adds that perfect touch of heat and texture. These small details make serving feel special without any extra fuss.

Side Dishes

This Beef Tenderloin Tips with Mushroom Gravy Recipe pairs beautifully with creamy mashed potatoes—trust me, spooning that gravy over each bite is divine. I also love serving it alongside buttery egg noodles or steamed green beans to balance the richness. Whatever side you choose, something simple and comforting complements the flavors best.

Creative Ways to Present

For a dinner party, I like to plate the beef tips atop a bed of wild rice pilaf, then drizzle the mushroom gravy elegantly around the edges. Garnishing with roasted mushroom slices or even a few edible flowers can make the dish feel restaurant-worthy. It’s these little touches that impress guests without adding stress.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover beef tenderloin tips and mushroom gravy in an airtight container in the fridge for up to 3 days. The gravy keeps it nice and moist, so reheated bites are still tender. Before sealing, let the dish cool slightly to avoid condensation buildup, which helps maintain texture and flavor.

Freezing

Freezing is definitely doable for this recipe—just portion out the beef and gravy into freezer-safe containers. When I do it, I like to leave some headspace for expansion. It reheats well, although the texture of the mushrooms may soften slightly, so I usually recommend enjoying frozen leftovers within 2 months for best quality.

Reheating

To reheat, gently warm the beef tips and mushroom gravy over low heat on the stove, stirring occasionally. This helps maintain the creaminess without breaking the sauce. If you’re in a hurry, microwaving in short bursts with a loose cover works too—just be careful not to overcook the beef again, or it’ll get tough.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While beef tenderloin tips are ideal for their tenderness and quick cooking time, you can substitute with sirloin tips or strip steak cut into cubes. Just adjust cooking times accordingly—tougher cuts might need a bit longer to become tender.
How do I know when the beef is cooked perfectly?

I rely on a meat thermometer to nail the doneness; aim for about 120°F when searing and 130°F when finishing in the gravy for medium-rare. The beef will continue resting after cooking, reaching perfect tenderness and juiciness.
Can I make the mushroom gravy ahead of time?

Yes, you can prepare the mushroom gravy a day ahead—just store it refrigerated and warm gently before adding the beef. Keep in mind the cream is best added fresh to maintain that silky texture, so you might want to stir it in right before serving.
What sides pair best with Beef Tenderloin Tips with Mushroom Gravy Recipe?

Classic creamy mashed potatoes, buttered egg noodles, or steamed seasonal vegetables are all excellent choices. They soak up the savory gravy beautifully and round out the meal.

Final Thoughts

This Beef Tenderloin Tips with Mushroom Gravy Recipe holds a special place in my heart because it’s that go-to meal when I want something comforting but elegant. It never fails to impress, whether serving family or friends, and honestly, it’s a joy to prepare. I’m confident you’ll enjoy making it as much as you do eating it, and I can’t wait to hear how you make it your own—so go ahead, give it a try and savor every delicious bite!