Ingredients

1 pound beef tenderloin tips

1 teaspoon Kosher salt

½ teaspoon freshly ground black pepper

1 Tablespoon olive oil

2 Tablespoons butter

½ cup sliced onion

8 ounces sliced mushrooms

2 garlic cloves, minced

1 ½ cups beef broth

2 teaspoons Worcestershire sauce

1 teaspoon dried thyme

1 Tablespoon cornstarch

Salt and pepper to taste

Instructions

Step 1: Preheat a large skillet over medium-high heat and add 1 tablespoon of olive oil.

Step 2: Season the beef with salt and pepper. Add the beef to the pan when the oil just begins to smoke, making sure not to crowd the pan. Cook in batches if necessary.

Step 3: Let the meat cook undisturbed for about 1 minute until well browned, then flip. Continue cooking and turning for approximately 3 minutes until the beef is browned on all sides.

Step 4: Remove the browned meat to a plate and set aside. Do not wipe the pan.

Step 5: Reduce heat to medium. Add 2 tablespoons of butter to the pan along with any drippings and browned bits. Add sliced onion and mushrooms, cooking for 6-7 minutes while stirring occasionally.

Step 6: When the mushroom liquids have evaporated and onions start caramelizing, add minced garlic and cook for 30 to 45 seconds until fragrant.

Step 7: Stir in beef broth, Worcestershire sauce, and dried thyme. Scrape the pan to loosen browned bits, then combine well.

Step 8: In a small bowl, mix cornstarch with 2 tablespoons cold water. Whisk this slurry into the mushroom mixture. Bring to a simmer and cook for about 2 minutes until the gravy thickens, stirring occasionally.

Step 9: Return the beef tips and any accumulated juices to the pan. Stir and cook for 1-2 minutes. Adjust seasoning with salt and pepper before serving.

Tips & Variations

For extra richness, use half butter and half olive oil when sautéing the mushrooms and onions.

Swap dried thyme with fresh thyme for a brighter flavor—add fresh herbs at the end of cooking to preserve aroma.

Serve this dish over creamy mashed potatoes, buttered noodles, or steamed rice to soak up the delicious gravy.

If you prefer a thicker gravy, increase the cornstarch to 1 ½ tablespoons.

Storage

Store leftover beef tenderloin tips with mushroom gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the gravy from separating. Adding a splash of beef broth or water can help loosen the gravy if it thickens too much upon reheating.

FAQs

Can I use other cuts of beef instead of tenderloin tips?

Yes, you can substitute with sirloin, ribeye, or flank steak cut into bite-sized pieces. Adjust cooking times accordingly since these cuts vary in tenderness.

Is it possible to make this recipe gluten-free?

Absolutely. Use gluten-free beef broth and substitute the cornstarch with a gluten-free thickener like arrowroot powder or potato starch.