Why You’ll Love Beef Tenderloin Tips in Mushroom Gravy Recipe

I enjoy this recipe because it delivers restaurant-quality flavor in just 30 minutes. I like how the tenderloin cooks fast and stays juicy, while the mushroom gravy feels indulgent and comforting. I also appreciate how versatile it is, since it pairs beautifully with so many sides.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1.5 pounds beef tenderloin, cut into bite-sized tips
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced (cremini or button mushrooms)
1 cup beef broth
1 cup heavy cream
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)

Directions

I start by heating the olive oil in a large skillet over medium-high heat. I add the beef tenderloin tips in a single layer and sear them until browned on all sides. Once seared, I remove the beef from the skillet and set it aside.

In the same skillet, I add the chopped onion and cook until it becomes soft and translucent. I stir in the garlic and cook briefly until fragrant. I then add the sliced mushrooms and cook them until they release their moisture and turn golden brown.

To make the gravy, I pour in the beef broth, Worcestershire sauce, and dried thyme, stirring to combine. I bring the mixture to a gentle simmer, then reduce the heat and stir in the heavy cream. I let the gravy simmer until it thickens slightly.

I return the beef tenderloin tips to the skillet and stir them into the gravy, letting everything heat through. I taste and adjust the seasoning with salt and pepper before serving.

Servings and Timing

I usually spend about 10 minutes prepping and around 20 minutes cooking, making the total time about 30 minutes. This recipe serves approximately 4 people, depending on portion size.

Variations

When I want extra richness, I stir in a tablespoon of butter at the end. I also like adding fresh thyme or rosemary instead of dried thyme for a brighter herb note.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm everything gently on the stovetop over low heat, adding a splash of broth or cream if the gravy thickens too much.

FAQs

What cut of beef works best for this recipe?

I prefer tenderloin because it stays incredibly tender and cooks quickly.

Can I use a different cut of beef?

I can use sirloin or stew meat, but I adjust the cooking time accordingly.

How do I keep the beef from overcooking?

I sear it quickly and return it to the gravy only long enough to heat through.

Can I make this without cream?

I substitute half-and-half or a dairy-free cream alternative if needed.

What mushrooms work best?

I like cremini mushrooms, but button mushrooms work well too.

Can I thicken the gravy more?

I let it simmer longer or add a small cornstarch slurry if needed.

Is this recipe good for meal prep?

I find it reheats well and makes great leftovers.

What should I serve this with?

I enjoy it over mashed potatoes, rice, or buttered noodles.

Can I freeze this dish?

I can freeze it, but the cream sauce may change texture slightly.

Does Worcestershire sauce make it salty?

I find it adds depth, but I adjust salt at the end to balance it.

Conclusion

I keep this beef tenderloin tips in mushroom gravy recipe on repeat because it’s quick, comforting, and full of rich flavor. I love how it turns simple ingredients into a satisfying meal that feels cozy and indulgent, making it perfect for both weeknights and special dinners.