Name: Beef Tenderloin Tips with Mushroom Gravy Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 Tablespoon olive oil; 1 pound beef tenderloin tips, cut into 1-inch cubes; Kosher salt, to taste; Black pepper, to taste; 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’m so excited to share this Beef Tenderloin Tips with Mushroom Gravy Recipe — it’s one of those dishes that always feels special, yet comes together faster than you might expect. Tender beef cubes swimming in a creamy, earthy mushroom gravy? It’s the kind of meal that turns an ordinary weeknight into something memorable without the fuss of a full roast or complicated prep.

What I really love about this recipe is how versatile it is. Whether you’re craving comfort food after a busy day or want to impress guests without spending hours in the kitchen, this dish hits the spot. Plus, the mushroom gravy adds that luxurious depth of flavor that makes every bite feel indulgent. Trust me, once you try these Beef Tenderloin Tips with Mushroom Gravy, you’ll be reaching for it again and again.

Ingredients You’ll Need

Each ingredient here plays a key role in building those layers of flavor—from the silky mushrooms to that perfect sear on the beef. When you pick your mushrooms and beef, freshness really makes a difference, so try to buy good-quality tenderloin tips and plump, firm mushrooms.

Olive oil: For searing the beef and sautéing the veggies; goes without saying, use good quality for the best flavor.
Beef tenderloin tips: The star of the show—choose tender, well-marbled pieces for juicy results.
Kosher salt & black pepper: Simple seasoning sets the stage for all the other flavors to shine.
Butter: Adds richness to your mushroom and onion sauté, making the gravy lush.
Mushrooms (sliced): I like cremini or white button mushrooms here—they soak up the gravy beautifully.
Onions (sliced): Bring sweetness and depth when caramelized just right.
Garlic paste: More convenient than minced garlic and blends in smoothly.
Flour: Helps thicken the mushroom gravy to a silky consistency.
Ground sage & thyme: Classic herbs that complement beef and mushrooms perfectly.
Beef broth: The liquid backbone for your gravy, use a good-quality, low-sodium broth.
Worcestershire sauce: Adds a tangy umami punch that lifts the whole dish.
Heavy cream: Stirred in last to create the luscious, velvety finish on the gravy.

Variations

One of the best things about this Beef Tenderloin Tips with Mushroom Gravy Recipe is how easy it is to make it your own. I often tweak the herbs or add a splash of red wine to the gravy to deepen the flavor. Don’t be shy to experiment!

Herb swaps: Try rosemary instead of thyme for a piney scent that’s beautiful with beef—I’ve found it really personalizes the gravy.
Dairy-free option: Use coconut cream or cashew cream in place of heavy cream, which still gives creaminess without the dairy.
Extra veggies: Throw in some chopped bell peppers or spinach with the mushrooms. I did this for a colorful fall dinner and loved the added texture.
Make it spicy: A pinch of crushed red pepper flakes kicked up the heat on a winter evening—and yes, it works marvelously.

How to Make Beef Tenderloin Tips with Mushroom Gravy Recipe

Step 1: Prep and Sear the Beef Tenderloin Tips

Start by cutting your beef tenderloin into nice, even 1-inch cubes—this ensures they cook quickly and evenly. Season them generously with kosher salt and black pepper, then let them rest at room temperature for about 10 minutes. Bringing the meat closer to room temp helps you get a perfect sear without ending up with a cold center.

Heat a heavy skillet over medium-high heat and add olive oil. Place the beef cubes in a single layer—not too crowded—to get that beautiful brown crust. Sear them for about 2 minutes per side, turning carefully to brown all sides without overcooking. You’re aiming for an internal temp around 120°F at this point since they’ll finish cooking in the gravy. Once browned, remove the beef and set it aside—don’t rush this step because that delicious crust is what locks in the juices!

Step 2: Sauté Mushrooms and Onions

Lower the heat to medium, then melt the butter in the same skillet—you want to capture all those browned bits left from the beef. Toss in your sliced mushrooms and onions. Keep stirring occasionally and cook them gently for about 5 to 7 minutes until they’re tender and just starting to caramelize. I find this step really brings out the natural sweetness in the onions and deepens the earthiness of the mushrooms, building your gravy’s flavor from the ground up.

Step 3: Build the Mushroom Gravy

Sprinkle the flour over your mushrooms and onions, stirring well so everything is evenly coated. This helps thicken the gravy later on. Add the garlic paste, ground sage, and thyme, mixing to wake up those herbs and garlic aromas. Next, slowly pour in your beef broth and Worcestershire sauce, stirring constantly to avoid lumps. Let the gravy simmer gently—this usually takes around 5 minutes—until it’s thick enough to coat the back of a spoon. You’re creating a rich, flavorful base here, so take your time to get it just right.

Step 4: Combine Beef and Gravy & Finish Cooking

Slide those browned beef tenderloin tips back into the skillet with your luscious mushroom gravy. Toss everything gently and cook until the beef reaches about 130°F internally, which means medium-rare and perfectly tender. It usually just takes a few minutes more. Then take the pan off the heat and stir in the heavy cream—this step transforms your gravy into a silky, indulgent sauce that clings beautifully to every bite.

How to Serve Beef Tenderloin Tips with Mushroom Gravy Recipe

The image shows an arrangement of fresh cooking ingredients on a white marbled surface, centered around a white plate stacked with chunky, deep red raw beef pieces. Around the plate are several small white bowls containing different items: thin white mushroom slices with light brown edges, coiled pale yellow onion slices, bright yellow olive oil, coarse white salt, dark brownish-black balsamic vinegar, and a pale block of butter. There is also a white bowl filled with white flour. Scattered around are fresh green herbs including thyme and sage leaves, whole black and white peppercorns in a small dish, and a whole white garlic bulb with a papery skin. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this dish with a sprinkle of fresh, finely chopped parsley—it adds a pop of color and a hint of brightness that cuts through the richness. Sometimes I also use finely chopped chives for a mild onion note, depending on what’s in my herb garden that day.

Side Dishes

For sides, creamy mashed potatoes are my go-to; they soak up the mushroom gravy like little flavor sponges. But honestly, buttery egg noodles, steamed rice, or even garlic-roasted potatoes work beautifully with these tender beef tips. If you want to add veggies, a simple sauté of green beans or steamed asparagus rounds it out nicely.

Creative Ways to Present

For special dinners, I like to plate the beef tips over a bed of creamy polenta or wild rice pilaf—both add texture and elegance. You could even serve it family-style in a rustic cast iron skillet right on the table. Wrapping some fresh herbs around the plate edges or a drizzle of extra cream in a pretty swirl elevates the presentation without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover beef tenderloin tips and mushroom gravy in airtight containers in the fridge, usually separating the beef and gravy if I can. This helps keep the meat from getting overly soggy. They’ll keep well for about 3 days—perfect for a quick lunch or easy dinner later in the week.

Freezing

I’ve successfully frozen this dish before by letting it cool completely, then packing it in freezer-safe containers. Just don’t add the heavy cream before freezing; I add that fresh when reheating to keep the gravy silky. Frozen portions last up to 2 months in my experience, which is great for meal prepping.

Reheating

When it’s time to enjoy leftovers, I reheat gently on the stove over low to medium heat to avoid drying out the beef. If the gravy has thickened too much, I add a splash of beef broth or cream. Microwaving works too—just cover loosely and heat in short bursts, stirring in between to keep everything moist.

FAQs

Can I use other cuts of beef instead of tenderloin tips for this recipe?

Absolutely! While tenderloin tips are wonderfully tender and cook quickly, you can substitute sirloin or ribeye tips if you prefer. Just be mindful that other cuts might need a bit longer to cook and may not be quite as tender, so adjust your timing accordingly and maybe slice the pieces a bit thinner.
Is there a way to make the mushroom gravy thicker or thinner?

Yes! For a thicker gravy, add a little more flour during the sauté step or simmer it a bit longer to reduce. For a thinner gravy, add extra beef broth or a splash of water until you reach your preferred consistency.
Can I prepare this recipe ahead of time for guests?

You can! I recommend prepping all the components in advance—slicing the beef and veggies—and even making the gravy base. Then cook and assemble everything fresh before serving to keep the beef juicy and the gravy creamy.
What’s the best way to know when the beef is done?

Using an instant-read meat thermometer is my top tip. Aim for about 120°F after searing (medium-rare rare stage) since it will finish cooking in the gravy to about 130°F. This keeps the beef tender and juicy without overcooking.
Can I make this recipe gluten-free?

Yes! Instead of regular flour, use a gluten-free flour blend or cornstarch slurry to thicken the gravy. Make sure your Worcestershire sauce is labeled gluten-free as well, since some brands contain gluten.

Final Thoughts

This Beef Tenderloin Tips with Mushroom Gravy Recipe holds a special place in my kitchen because it strikes the perfect balance between comfort and elegance. It’s a dish I return to when I want something quick but still feel like I’m making a little occasion out of dinner. I hope you give it a try and find it as rewarding and delicious as I do—cooking should always bring joy, and this one certainly does. Let me know how you like to personalize it!